Grilled Dorado with Zucchini Salsa
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Grilled Dorado with Zucchini Salsa - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 dorado (mahi-mahi) or striped sea bass fillets (about 180 g each)
- 1 yellow zucchini
- 2 tomatoes, diced
- 1/2 red onion, finely chopped
- 1/2 jalapeño pepper, finely chopped
- Juice of 2 limes
- 2/3 cup chopped cilantro
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- Olive oil for brushing the fish
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Cooking the dish according to the recipe:
- Slice the zucchini lengthwise, then thinly. Transfer to a colander set over a bowl and toss with 1/2 teaspoon of salt. Let drain for 15 minutes.
Combine the zucchini, tomatoes, red onion, jalapeño, lime juice, and half the cilantro in a bowl. Let marinate for 1 hour. - Preheat the grill to medium heat. Combine the cumin and coriander in a small bowl. Brush the fish with olive oil all over, then rub in the spice mixture and season generously with salt and pepper, or rub the fish fillets. hot paste.
Grill the fish for about 4 minutes. Turn the fish over and continue cooking until firm, 2 to 4 minutes, depending on thickness. Transfer to a platter.
Toss the remaining cilantro with the zucchini caviar; season with salt. Spoon the salsa over the grilled fish.
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