Joseph DeConda of the Cracked Conch Café in Marathon offers this recipe for sauteed dolphin in a Grand Marnier sauce. It serves two people.</p><p><b>Ingredients:</b></p><p><li> 1 Lb. Fresh Dolphin </p><p><li> 6 eggs </p><p><li> 1/2 cup milk </p><p><li> 1 tbl. peanut oil </p><p><li> 1 cup flour </p><p><li> 2 tsp. white pepper </p><p><li> 1/4 cup unsalted butter </p><p><li> 1/2 cup orange juice </p><p><li> 1/4 cup Grand Marnier </p><p><li> Pinch of sea salt</p><p><b>Directions:</b></p><p>Whip together 6 eggs with milk and 1 tsp. of peanut oil (egg wash).</p><p>Blend flour and 2 tsp. of white pepper.</p><p>Butterfly dolphin,and place in egg wash </p><p>Place butter in a saute’ pan and melt </p><p>Take dolphin from egg wash and dredge in flour mix,and put into hot buttered pan,and cook for 3 minutes,flip dolphin over and add orange juice,reduce juice to half and add Grand Marnier. </p><p>Simmer to get Grand Marnier hot and then ignite to burn off alcohol </p><p>Plate and top with sauce and finish with a pinch of sea salt. </p><p>Serve at once.