Dorado on the grill and other ways of cooking popular fish

Dorado is a fish of the family of spas, which is found in large numbers in the Mediterranean and in the eastern part of the Atlantic. From time immemorial, its soft, white meat was eaten with pleasure. And since the late eighties of the last century in some coastal countries (Spain, Greece, Italy and others), many farmers began to engage in its artificial breeding. In the market, this fish is in great demand because of its unique beneficial properties. In addition, it is very simple to prepare. Most often do dorado on a grill or bake with any other known methods. For example, you can consider several interesting options.

Baking with spices

Dorado on the grill is the easiest and at the same time popular way of cooking sea fish. To work in this case, you may need the following ingredients:

Fresh fish, salt, garlic, rosemary, olive oil, lemon and pepper.

Cooking dorado on a grill is easy:

1. First, the fish must be gutted gently, leaving the head and tail.
2. Then on the skin along the ridge at a distance of about 1 centimeter from the edge, deep punctures must be made to soften the small bones inside.
3. From salt, pepper, butter and juice, half a lemon cook a special dressing.
4. Coat the resulting carcass inside and out.
5. With the help of a knife for fillets nashipogovat fish with garlic, and inside to put a few branches of rosemary and slices of lemon.
6. Oven to warm up to 180 degrees, set the mode "grill".
7. Bake fish for 25 minutes.

This option is suitable for a picnic in nature. However, in this case, you may need a grill for a barbecue.

Oriental style dish

To make the dorado on the grill more juicy, you can use food foil and some tricks of the eastern cuisine. This option is especially popular in Japan. Of the products for this recipe will need:

1 fish, salt, a few sprigs of mint, a tablespoon of Teriyaki sauce, one lemon and a little pepper.

The preparation process takes place in several stages:

1. First of all, fish should be cleaned of scales, and also remove fins and gills.
2. Put the carcass on a baking sheet covered with foil, sprinkle with salt, lightly pepper and cover with the prepared sauce.
3. Inside put a piece of lemon and a sprig of mint.
4. In this form, the fish should lie for about 20 minutes so that its meat can be marinated.
5. During this time, the temperature inside the oven should be increased to 220 degrees. Set the function "grill".
6. Put the baking tray in the oven for 15 minutes.

Opponents of ruddy crusts can cover the fish carcass with another piece of foil during baking.

Baking on the grill

In eastern countries, local residents often use special braziers to prepare meat and fish. In them, the processing of food occurs due to the heat from the embers, and sometimes the open fire. Such a device is called "brazier", and from many Eastern languages it is translated absolutely equally. Products in such a device can be placed on skewers or bars. This will subsequently depend on the way they are prepared. To bake, for example, dorado on a grill, the following ingredients may be required:

For 3 fish fillets 35 grams of vegetable oil and honey, 2 limes, 20 grams of salt, a quarter teaspoon of cayenne pepper, and 1 teaspoon of ground black pepper, sugar and paprika.

The process begins with the preparation of the main product:

1. To fish well baked, it must be marinated. To do this, you need to prepare a solution consisting of lime juice, cayenne pepper, honey, a teaspoon of salt and vegetable oil. In it the product should lie for at least one hour. It will take only a durable plastic bag and a refrigerator.
2. The prepared fillet must then be processed on all sides with a mixture of the remaining ingredients.
3. In the brazier, make a fire and wait until the firewood turns into coals.
4. On the surface of the brazier, install a special grate and wipe it with oil to avoid sticking to the food.
5. Pieces of fillet fry for 3 minutes on each side, periodically turning it with a special spatula.

The fish turns out to be tender, crumbly and very fragrant.

Tips of Italian chefs

Very tasty dorado is obtained if it is baked in the oven on a special bedding of sea salt and lemons. This option is taken from Italian cuisine. Many years ago it was first used by local fishermen.

Minimum amount of ingredients required:

For 1 carcass dorado half a kilo of salt, a sprig of rosemary and 1 lemon.

The recipe is simple and therefore very convenient:

1. First, the fish must be cleaned, gutted, and then made on the sides of several long incisions.
2. They are needed to ensure that the carcass is not deformed at elevated temperatures.
3. Place the rosemary under the gills and inside the abdomen.
4. Cover the baking sheet with baking paper and pour salt on it. It can also be a grill pan.
5. Put on her slices of lemon.
6. Place the prepared fish on top.
7. The product is baked for 40 minutes in the oven at 140 degrees.

It's better to eat such fish in hot condition. The special aroma of rosemary gives the meat a unique taste, and the lemon adds its share of piquancy. To such a fish it is better to serve dry white wine.