Grilled marinated dorado
2 servings
100 minutes
Grilled marinated dorado is a true delight of Mediterranean cuisine. Thanks to the marinade combining the spiciness of chili, warm notes of ginger, and the spices of cumin and coriander, the fish gains a rich flavor with a hint of heat and freshness. Grilling gives dorado an appetizing golden crust while preserving its tender, juicy meat. This recipe is perfect for a summer outdoor dinner, pairing well with vegetables, fresh herbs, and light sauces. Its simplicity makes it accessible for both beginners and experienced cooks, while its rich aroma and elegant presentation can adorn any table. The dish can be complemented with white wine to highlight its refined aftertaste.
1
Wash and dry the fish.
2
Chop the chili pepper finely after removing the seeds.
- Red chili pepper: 1 piece
3
Peel the ginger and grate it on a fine grater.
- Ginger: 1 piece
4
Prepare the marinade: mix ginger with chili, vegetable oil, cumin, coriander, and salt.
- Ginger: 1 piece
- Red chili pepper: 1 piece
- Vegetable oil: 2 teaspoons
- Caraway: 1 teaspoon
- Ground coriander: 1 teaspoon
- Sea salt: pinch
5
Make several deep cuts on each side of the fish, coat it with marinade, place it in a plastic container with a lid, and refrigerate for an hour (can be left overnight).
- Gilt-head bream (dorada): 2 pieces
6
Grill the fish on a well-heated grill pan for 5-8 minutes on each side.
- Gilt-head bream (dorada): 2 pieces
