The amazing dorado fish is a species of large sea bream. Dorado lives mainly in warm countries. Despite this, dorado, baked in foil, is used in culinary recipes in many countries.
You can recognize this fish by its characteristic features, namely, by the golden spot, having the appearance of a crescent, this spot is located on the forehead of the fish. The fish has a small mouth, thick lips, a dark gray color of the back, turning closer to the abdomen in a silver-gray color.
In ancient times, this delicious fish was considered one of the most popular in the Mediterranean. She was bred and fed in special pools, and ponds. The peoples living in the Caribbean islands called the dorado “the goddess of love”, so in ancient times there was a legend that said that if a couple in love tastes dishes prepared from this fish, then they will have a long and happy life.
Dorado is widely used in cooking. The tender meat of this fish has a pink color, a delicate aroma with an elegant sweetish taste. There are few bones in fish, and meat contains a large number of useful vitamins and minerals that have a beneficial effect on the human body.
You can cook dorada in various ways, but the most important thing is not to expose the fish to long-term processing at hot temperatures. Dorado, baked in foil in the oven, is cooked for no more than 10 minutes, and for a couple about 15 minutes. On a grill and in a pan, it is enough to fry the fillet or carcass of the fish for two minutes on each side.
When the fish is cooked, a mother-of-pearl shade appears on its slices. If the carcass is large, then two or three cuts should be made on its fleshy and thick sides so that the meat is cooked evenly.
Dorado, baked in foil, perfectly complements any festive table. This dish will be ideally combined with white wine sauce, lemon, olives. For garnish, you can choose fresh asparagus shoots, boiled rice or baked vegetables. Dry white wine of Burgundy varieties is ideal for fish, it will refresh the dish and at the same time emphasize its taste.
Next, we present to your attention a very interesting recipe that will captivate your guests.
Dorado baked in foil with ginger and vegetables
Ingredients: two small carcasses of dorado, one red bell pepper, one yellow bell pepper, 5 pieces of cherry tomatoes, one small onion onion, a slice of ginger 3 cm long, two tablespoons of olive oil, salt, white and black pepper to taste.
Wash peppers and cherry tomatoes. For peppers, cut out the core, the stalk, and the inside and rinse again. Dice tomatoes, peppers, ginger and onions. Heat olive oil in a frying pan, put chopped vegetables in it and fry for about five minutes. Sprinkle with pepper and salt.
Remove the entrails from the fish, rinse. Lubricate the foil with olive oil and place the fish on it.
Place vegetables and fish on a baking sheet. Preheat the oven to 185 degrees, while putting tomato rings in the gill slits of the fish, and use the wooden skewers to fasten the fins. Do not forget that the fixed fins will look perfect if they are fixed in an upright position. After the dorado, baked in foil, is prepared, insert the wooden skewers into the tail fins of the fish and leave it in this position until it is completely baked.
Dorado in foil takes on an amazingly delicate taste, and thanks to baked vegetables, this dish can be included in the family diet. Remember that fish that live in the warm seas of the Mediterranean are rich in minerals and trace elements. The rich content of useful omega 3 and omega 6 fatty acids prevents the formation of cholesterol plaques and improves the metabolism of the human body.
We hope that the dorado baked in foil will become a real decoration of your table.
Good appetite.