Ingredients
- 60 ml dijon mustard
- 55 gr bread crumbs
- 30 ml mustard seeds
- 28 gr butter melted
- 16 gr herbs (chopped fresh)
Season dolphin with salt and pepper; rub with a little melted butter; reserve remaining butter. Over very hot grill (500�) cook dolphin only until grill marks appear. Remove from grill at once. Rub Dijon mustard on filet; top with mixture of remaining butter, bread crumbs, fresh herbs and mustard seeds. Bake in oven at 350� until dolphin is brown on top and moist in center.
Makes 2 servings.
billspa@icanect.net
