Fresh wild-caught dorado from the Pacific waters off the Baja California coast is marinated with just-picked fresh-squeezed lime juice & olive oil, then crusted with crushed tortilla chips. Dorado (aka mahi mahi) has an alluring mellow flavor and a firm texture with large moist flakes.
To let the essence of the fish shine through, it is simply paired with traditional Mexican flavors resulting in a crunchy, spicy, refreshing dish. Each rich bite of fish is paired with a bite of the herb, dressed in a sweet lime vinaigrette, with a little slice of bright cherry tomato and a sliver of spicy serrano. It’s delightful.
Tortilla-Crusted Dorado Recipe
marinate the fish fillet in lime juice, olive oil, salt & pepper at room temperature for 15 minutes
put tortilla chips in a baggie and crush with a mallet
spread crushed chips out on a plate
press the flesh side of the fish into the chips
sauté fish in olive oil, chips-side-down, until the chips begin to brown
flip the fish
cook skin-side-down in a 350° oven
8 to 10 minutes until the fish is just barely cooked through
whisk fresh lime juice with olive oil, a bit of sugar, a dash of ground cumin, salt & pepper
toss a bunch of cilantro with the vinaigrette
add quartered heirloom cherry tomatoes & thinly-sliced serrano pepper
serve dorado over the cilantro salad