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Baked Dorado

Adapted from an internet recipe.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

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.