Acciuga in lattuga siciliana (masculina 'na lattuga)
Aldo Bacciulli, Catania
Lampuga alla Griglia (Grilled Dolphinfish)
Vittorio Collura, Agrigento
1. The Fish
- common name: Dolphinfish
- scientific name: Coryphaena hippurus
- characteristics: The dolphinfish is generally restricted to waters warmer than 68°F. The growth rate is extremely rapid and they reach maturity at 4 to 5 months. They are also prolific spawners, reproducing repeatedly and females may have 33,000 to 66,000 eggs per spawning event.
Dolphinfish are called apex predators, a designation that means they feed high on the food chain while having only a few predators. These fish are abundant and wide ranging throughout the tropical and subtropical oceans. They support important commercial, artisanal, and recreational fisheries around the world. Dolphinfish are also a large component of the bycatch of the tuna purse-seine and longline fisheries in the Pacific. They are commonly found near natural and artificial floating objects, a trait which facilitates their capture.
2. The Recipe
1 filet of dolphinfish (450 gm), cleaned
1 sprig of basil
1 sprig of oregano
Juice of 1 lemon
Extra virgin olive oil
Salt, to taste
Dried chilies, freshly ground
1. Prepare an emulsion of olive oil and lemon juice. Season with basil, oregano, salt, chillies.
2. Marinate the filet in the prepared miarinade for at least half an hour.
3. Drain and cook the filet on a hot grill on both sides.
4. Place the filet on a serving dish and garnish with basil leaves. Cut into thin slices and serve.