Baked Dorado
For as long as I have been in Thailand, I have never eaten Dorado. Dorado is known as Dolphinfish (it is a fish, not a dolphin), and in the US, particularly Hawaii, known as Mahi Mahi. This is an excellent table fish. I will use the Dorado term here.
Equipment
- Oven
- Baking Pan
Ingredients
- 2 Dorado fillets, about 120 grams / 4¼ oz each
- 2 teaspoons olive oil
- ½ cup butter, (1 stick / ½ block)
- 1 clove garlic, smashed and minced
- 1 tablespoon lemon, or lime juice
- 2 drops hot sauce, or to taste
- 1 roma tomato, seeded and chopped
- 1 spring onion, green and white parts, chopped
Instructions
- Preheat your oven to 230° C (450° F).
- Rub the fish fillets with olive oil and place into a baking dish, bake for about 20 minutes or until the fish easily flakes with a fork.
- While the fish is cooking, in a small saucepan, melt the butter, stir in the lemon juice, garlic, and hot sauce and then add the tomato and spring onion. Cook while stirring until good and hot.
- Remove the fish from the oven and plate, spoon the sauce over the fish and serve. A rice side dish and a vegetable would be great.
Notes
I cannot price this for Dorado, for Pangasius this would be low cost.
Variant: 1. Use any whitefish.
