Grilled Dolphin and Green Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

If you can’t find dolphin or mahimahi, use another firm, white-fleshed fish. This recipe is simplicity itself.


  • 2 pounds firm green tomatoes
  • Salt and freshly ground black pepper
  • ¼ cup, or more, olive oil


Build a charcoal fire or set a gas grill to medium to preheat. Slice the tomatoes, discarding the stem end, and place the slices in a shallow container such as a rectangular glass casserole dish. Season them with salt and pepper, then drizzle the oil over them and turn until they are lightly coated.

When the fire is ready, pick up each slice of tomato with tongs, allowing any excess oil