Belly meat on smallish dolphin make some awesome fish tacos. Pat the meat dry with paper towels, toss in olive oil, then sprinkle with Creole seasoning. Sear on both sides on high heat in a nonstick skillet. I topped it off with a peach salsa made with fresh peaches, cucumbers, jalapeno pepper, bell pepper, red onion, rice vinegar and chili sauce. Added a few slivers of radish, a smear of sour cream, a little cilantro and lime wedges.
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WOW!! I have some BSB fillets i caught the other day and was gonna make tacos...i like your recipe, Bill!
Those look great!
I'll take four with a large horchata, please/thanks.