Posts Tagged ‘Dorado’
Dorado El Dorado
This low-fat dish is brilliantly colored and bursting with the assertive flavors of Baja, Mexico. The fish is a great fighter with firm, slightly sweet and moist flesh. The skin should be removed before cooking.
Read MoreBasque-Style Baked Dorado
Basque cuisine is simple and straightforward, taking advantage of fresh seasonal herbs and vegetables. You can cook this in parchment paper just as easily to help keep the spices and juices inside the fish. The Basque region of Spain is a rugged land of sea, mountains and wine. Hey, that sounds like California!
Read MoreCalypso Sauce
I just discovered this sauce at a restaurant in Tamarindo, Costa Rica. It’s from the West Indies was served over pan-seared fresh dorado and very large shrimp. The recipe may have lost something in the translation and may not be exactly the same one I was served, but it’s pretty darn good. The original recipe…
Read MoreFish Rub
Rubs are usually associated with something you put on meat. Mix up a bunch of dry or fresh herbs, salt and pepper and plaster the mixture onto a big steak or roast. The flavor of the rub penetrates the meat after several hours and adds remarkable flavors. Rubs are also great on fish, but I…
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