Ingredients
1 lb Dolphin
4 large Portabella Mushrooms
2 slices of onion finely chopped
4 cloves garlic
1 stem of Portabella chopped fine
¼ stick butter
¼ cup dry white wine
¼ cup white vinegar
Extra Virgin Olive Oil
Peppercorn
Salt
Mozzarella Cheese
Sauté onion, mushroom stem and garlic with butter until tender. Then add dry white wine and white vinegar continue to cook for an additional 5 minutes. Put the Portabella Mushrooms in a casserole dish and spoon the sauce onto the mushrooms. Bake in the oven for 10 minutes at 300 degrees.
Take out of the oven and add a piece of fish to cover the mushroom spread olive oil, peppercorn and salt on fish. Add the remainder of the sauce and continue to cook for 5 to 10 minutes until the fish is done. Sprinkle with mozzarella cheese and put back in the oven until the cheese is melted.
You may also want to try Dolphin Fingers.
Return from Stuffed Dolphin Portabella to Flyfishing with WildBill
