Dorado With Julienne Vegetables

By UncleDick

Tried this recipe and it was wonderful. The lime juice goes well with the veges, I just used what I had – carrots, yellow squash and snap peas. I did not have the mushrooms or leeks. A friend caught the Dorado in Baja and I grilled it on my weber with an aluminum grill on top of the grate.

Ingredients

• The Dorado:
• 4 (6-8 ounce) Dorado filets
• 1 tablespoon fresh minced garlic
• 1 tablespoon fresh minced ginger
• 1 tablespoon extra virgin olive oil
• pinch of salt and pepper
• The Julienne Vegetables:
• 1 cup julienne pea pods
• 1 cup julienne carrots
• 1 cup julienne shitaki mushrooms
• 1/2 cup julienne leeks
• 1/2 cup julienne yellow squash
• 1 tablespoon cilantro (minced)
• 1 tablespoon sesame seed oil
• 1/2 cup rice vinegar
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• zest and juice from one lime
• 1 tablespoon honey
• black sesame seeds

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from ticotimes.com

Preparation

Step 1

Season the fish with salt and pepper. Combine the olive oil with the ginger and garlic and rub evenly over the Dorado. Place the fish on a preheated and cleaned grill. The grill should be very hot to reduce sticking of the fish.

Prepare the julienne vegetables. Heat a large sauté pan over a medium flame and add the sesame oil. Once the oil is hot add the ginger and garlic and sauté for 15 seconds, add all the julienne vegetables and sauté for two minutes stirring often. Once the vegetables begin to soften add the juice and zest of the lime, the rice vinegar, honey and the fresh cilantro.

Cook the fish on the grill for approximately 2-3 minutes per side or to an internal temperature of 145 degrees. Place the dorado on a serving plate and spoon over the julienne vegetables making sure to include some of the fantastic cooking juices.
Serves four.