Here’s how I came about this dorado fish recipe. I am standing in the photo below next to Ronald “Fish” as he appears in my contacts list. He hasn’t got a shop per se, but a piece of the side of the road (no pavement) which people simply seem to respect is his. He told me when I first started buying fish from him that his days of business were Thursday, Friday and Saturday. This photo was taken on a Tuesday, so when I said “Ronald you’re confusing me. How come you’re here today?” His response was simply “I got fish!” So….I bought fish!
The process is thus: you pull off the road, he tells you what he’s got, then you come around to the road side of his pick up truck in order to peer into the huge cooler to make your selection. Its all guess work as he doesn’t like to muck around. One time I told him I wanted about 6lbs (he doesn’t do metric) and the fish he selected was 8lbs. When I pointed out the excess he just shrugged and asked “you want it?” I did. Next you say how you want your fish treated. I always say “no skin, no bones” which ensures I get a good few pieces of fillet. His maths is not great so it used to be a palaver once he said how much per pound the fish was. Now he has a snazzy new set of weighing scales which works it all out for him. You are also obliged to pay his helper to clean and fillet your fish, which is negotiable and dependent upon how much work is involved, but that’s a whole other story.
Dorado Fish Recipe – Serves 4 (Aka Mahi Mahi Fish Recipe)
600g dorado fish (Mahi Mahi), or other firm white fish (cod, haddock)
60g mixed fresh herbs (coriander, thyme, salad onions, parsley)
2 plump cloves garlic
juice and zest of 1 lime/lemon
1 tsp salt
good grating of black pepper
Pre heat the oven to 200ºC (400ºF).
Place all the non-fish ingredients into a blender and create a smooth-ish paste. Slather over the whole of the top of your fish.
Cook for 8 minutes and then check. Carefully try to pull apart a thick part of the flesh with a knife or fork and if there is considerable resistance then allow another 2 minutes. Remember it is always better to undercook fresh fish as it continues cooking even after you remove it from the oven and it is sacrilegious to overcook something so delicious.
Dorado fish recipes can vary, I served our fish on a bed of green fig salad with some steamed okra (not shown). Louise declared it a perfect meal. Wow. thanks Lulu.