uncleshad wrote:
Anyone have a recipe on DORADO for braai or fried? Come on where's the naked chefs out there? Spices,sauces and how long?- any help would be appreciated. Thx chaps
Never braai naked, too many hot coals about!!
Dorado has a nice flavour as it is so dont put to much on it, when its fresh just a bit of salt , pepper and lemon!!
If you want to put a spice of sorts, rub some Ina Paarmans fish spice on it and put in the fridge for about 1hr while you prepare the fire and have a cold beer, then another one.
With a fairly warm grill, rub some olive oil into the fish on both sides to assist with it sticking on the grid, and place fish skin side up for about a minute(this will give it a nice color, then flip it over to the skin side and cook for another 5 minutes without turning(you can baste with some lemon butter if you fancy)when the fish starts coming away from the skin which should be sticking to the grid and the flesh starts flaking whip it off and enjoy!
If I am cooking it on the hotplate I use a Large non-stick pan or grill pan, wipe the pan with some olive oil using kitchen towel,do not leave excess in the pan. Heat the pan up and when the pan is hot(but not smoking) add the fish the same as when you are braai-ing skin side up, turn after a minute cook for a further 2 minutes then add couple of table spoons of butter and a squeeze of lemon cook for another 2 minutes then, add a good double of
DECENT BRANDY not Klippies or Richleigh!! then light the brandy and flambe until the alcohol has burnt off and flame is out, and serve and spoon a bit of the sauce in the pan on the fish and enjoy...