Discussion in 'Fishing and Hunting Cooking Recipes' started by FINREAPER, Jul 17, 2006.
Any one got a recipe for dorado?
I dont want to mess it up,I aint got much.
Simple is best.
Lightly coat in olive oil, add salt and pepper. Maybe a sprinkle of garlic powder and a little cayenne or some emirils.
Cook in a hot skillet or on the bbq for 3-4 minutes per side (until center is opaque).
Pretty hard to mess up Dorado.
Sprinkle Lawerys seasoning salt on fish.
BBQ until flakey.
Make side dishes and eat.
Or stuff it in to a tortilla...
Just search "Mahi" and you'll have butt loads of recipes.
Soak it in Tereyaki sauce and grill it on a piece of tinfoil, simple yet tasty.
Saute or grill as above, OR, dip in flour, then seasoned egg wash, then panko and fry.
Make the mango salsa.
2 mangos diced
2 serranno chilis diced (I roast mine first, then scrape out the seeds)
1/2 small red onion diced
1 teaspoon grated ginger
salt and pepper to taste
add juice of 1 lime and just a dash of olive oil
mix together then add a handful of chopped fresh cilantro.
refrigerate for a few hours.
What he said or use "Dean's Pescado" seasoning (hard to find but VERY good). If anyone finds it let me know I'm almost out, Orchard's used to carry it.
Iv'e got one that tops all recipe's for dorado
Step 1:Season w/S & P, Marinade fillets in soy sauce,sesame oil,and ginger.
Step 2repare a Mango,Pineapple,Lime,Cilantro,Red Onion,and Jalapenio Salsa,and set aside in refrigerator.
Step 3:Grill fillets(do not overcook)4 min. on each side should do it.
Step 4ull salsa out of fridge and set over the grilled fish.
Step 5:Serve and enjoy.
I learned this in Culinary School and still use it today.Its a real pallet pleaser.
Don't fry this fish!Its a waste of good exotic flavor.Leave the frying for rockfish.
How much ginger? shredded?
As for Ginger, it is often used the same way garlic would be used.The amount of garlic that would go into a recipe is the same for ginger.Their both very potent and used "to prefrence".Example:for 6 Mahi Fillets(basically one 15 LB fish)I would use one garlic clove amount of ginger.I usually use a grater to create a ginger seasoning.
I hope this was helpful.
Cooking in a skillet with the olive oil that is already on the fish is not 'frying' IMHO and is not significantly different flavor wise than grilling on the bbq.
But, what the fuck do I know. I've never been to culinary school.
However, I'm with you on the mango salsa suggestion. I usually like to do a jerk style seasoning, however, when I use mango salsa (and I cook yellowtail like this alot).
If you want to get a little more creative....
Yeah I agree with you about the skillet.I like to call that a searing or a sautee method.When I put fish and frying together I'm usually refering to a corn oil, submerged frying method.
Wait. You went to culinary school but you ended up a mechanic?...
Couldn't deal with the Chef in constant menstrual syndrome.Plus pay sucks,and hours are shit.
Did you know that Chefs are in the top 10 among suicide victims.Fuck that.
but the fish in a ziplock bag and add melted butter, beer, and garlic salt. Marinate for as long as you want.
turn the grill on high and put down a piece of foil.
3 minutes each side.
Sorry, I couldn't resist
1) Stove top: marinate for 10 or 15 minutes in good quality Italian Dressing, add small piece of butter to non-stick pan, heat pan and melt butter, place fish directly from bag to buttered pan, saute for 2 ~ 4 minutes per side.....done.
2) Outdoor grill: marinate 10 or 15 minutes in good quality Italian Dressing while heating grill and cast-iron griddle flat side, put butter or olive oil on cast-iron to melt, place fish from bag to griddle for 2~4 minutes per side....done.
...... wonderful on the plate, in the taco, between heated buns with mayo and sweet relish....WOW
My 2 cents.
Beer battered tacos.
One cup beer, one cup flour.
Fry in oil.
Cabbage, onions, cilantro, salsa,
This recipe is a little effort, but well worth it for dorado, wahoo, even halibut.
Substitute ponzu (citrus infused soy) for the soy sauce. Available in grocery stores. Much better on seafood. I dislike straight soy on light mild fish. Covers up the taste too much.
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