Grilled Dorado with Peach, Mint and Pink Grapefruit Seasoning
6 servings
30 minutes
Grilled dorado with a peach, mint, and pink grapefruit seasoning is a true gastronomic journey to sunny Italy. The delicate, tender dorado fillet cooked over fire acquires an appetizing crispy crust and a light smoky aroma. The fruity seasoning with notes of sweet peaches, refreshing mint, and tangy pink grapefruits adds incredible depth of flavor to the dish: a balance of sweetness, acidity, and freshness. This combination makes the fish particularly exquisite and suitable for both a light dinner and a festive table. Thanks to the freshness of the ingredients and the simplicity of preparation, this recipe allows you to enjoy every bite with maximum pleasure, especially on warm summer evenings.
1
Preheat the grill or barbecue.
2
In a small saucepan, mix vinegar and sugar and bring to a boil. Remove from heat.
- Rice vinegar: 0.3 glass
- Brown sugar: 2 tablespoons
3
In a large bowl, place finely chopped red onion and pour hot vinegar over it. Mix and let it cool. Add peeled and diced peaches, peeled and segmented grapefruit, mint, 0.25 teaspoons of salt and pepper. Gently mix.
- Red onion: 120 g
- Rice vinegar: 0.3 glass
- Peaches: 700 g
- Pink grapefruits: 2 pieces
- Mint leaves: 35 g
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Season the fish with salt and pepper, place it on a greased grill, and cook for about 5 minutes on each side until done.
- Dorada (gilt-head bream) fillet: 6 pieces
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
- Vegetable oil: to taste
5
Place the fruit sauce on a plate and put a piece of fish on it.