Fillet of Dorado with citrus dressing
Fillet of Dorado with citrus dressing
The spiciness of ginger, the spice of myrrh, the sourness of citrus perfectly set off the tender taste of the fish of the dorado. This recipe can be safely attributed to loved ones, because the richness of the flavors of this dish is amazing!
You will need
- Four servings:
- - 2 Doradas;
- - 50 ml of olive oil;
- - pepper, salt.
- For refueling:
- - 1 orange;
- - 60 grams of pickled ginger and bell pepper;
- - 50 ml of soy sauce, wine Mirin (rice wine);
- - 30 ml of olive oil;
- - 3 cloves of garlic;
- - salt, pepper, chives.
Instructions
1
Cut the ginger with straws, transfer to a bowl. Peel the pepper, rinse it, cut into small cubes, add to the ginger. Orange peel and all membranes. Cut the wedges and transfer them to a bowl. Peel the cloves of garlic, finely chop them. Add to the rest of the ingredients. Pour in the mirin with soy sauce, stir. Pour in the olive oil, let it brew for 10 minutes.
2
Preheat the olive oil in a skillet. Make on the skin fillets cross-cuts. Lay the fillet skin down on a frying pan. Sprinkle with pepper to taste and salt.
3
Fry fish on moderate heat until cooked, a couple of times water the fillet with oil, in which it is fried. Then transfer the fish fillets to a paper napkin, wait until excess fat absorbed into it.
4
Place the citrus sauce on the serving plate, the top with the fried side up. Decorate with sauce and chives. Serve the fillet of Dorado with citrus dressing hot.
