0 from 9 votes
Dorado with Cilantro Sauce
Obviously this recipe is fine with other fish, freshwater or salt. Use what you have.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 206 kcal
Course:
Main Course , Lunch
Cuisine:
Mexican
Ingredients
DORADO
- 1 to 2 pounds dorado fillet, or similar fish
- salt
- 3 tablespoons avocado oil, or other high smoke point oil
- Black pepper to taste
CILANTRO SAUCE
- 1/2 white onion, cut in half to make quarters
- 2 cloves garlic, unpeeled
- 2 Anaheim, Hatch or poblano peppers,
- 1/2 teaspoon Mexican oregano (optional)
- 1 bunch cilantro
- water
- Salt and lime juice to taste
Instructions
- Take the fish out of the fridge and salt it well.
- Make the cilantro sauce. Char the cut edges of the onions, the garlic cloves, and the skins of the peppers. Set the peppers in a plastic or paper bag to steam for 10 to 15 minutes. Remove the skins, seeds and stems. Peel the garlic and roughly chop the onions. Put all of these, along with the cilantro, oregano if using, about 1/2 cup water, and a pinch of salt in a blender.
- Puree the sauce, adding enough water to give it the consistency of cream. Add more salt, and some lime juice to taste.
- Get a large sauté pan hot. Add the oil, swirl it around until it's hot. Pat the fish dry. I generally do 2 fillets at a time. Place a fillet down and immediately jiggle the pan to prevent it from sticking. Do the same to the other fillet. Let them sear for a solid 3 to 6 minutes, depending on how thick they are. You want the sizzle to sound like bacon, so not ragingly hot. Baste the exposed side of the fish with the oil by tipping the pan and spooning it over. Do this until it turns opaque.
- When you see a line of nice, caramelized fish where the dorado meets the pan, carefully try to lift the fillet. If it comes up easily, you're done. If not, let it keep cooking. It's OK if the fish sticks in one or two little spots, but don't scrape it up.
- Move the fish to a cutting board and grind black pepper over them. Do the other two fillets. If you're working with larger fillets and are worried the first ones will get cold, set them on a baking sheet in a warm oven, seared side up.
- To serve, pour some of the cilantro sauce on a plate, add the fish seared side up, and garnish with whatever you want. I like roasted pepitas and some avocado slices. Simple rice mixed with some sauce is a good starch.
Cup of Yum
Notes
- If you want to cook the cilantro sauce, add it to the pan after all the fish are done. Swirl it around, drop the heat to low, and scrape up any browned bits off the pan with a wooden spoon.
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
4g
(1%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
83mg
(28%)
Sodium
195mg
(8%)
Potassium
511mg
(15%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
344IU
(7%)
Vitamin C
5mg
(6%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 83mg | 28% |
| Sodium | 195mg | 8% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.