Muy Sabroso! Tortilla-Crusted Dorado
Cilantro Salad with Heirloom Cherry Tomato & Serrano Pepper
Sweet Lime Vinaigrette
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
Margarita Anyone?
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The crust looks delicious! I am a huge cilantro fan….it sounds amazing!
Hi,
Can you please give the amount for the vinagrette? I am not good with guess-estimating, so what is a “bit of sugar” , or how much lime juice & olive oil? Please help!
Thanks!
Hi Diana – thanks for your interest in the dorado dish! Taste With The Eyes isn’t a recipe blog per se, so I don’t have exact measurements. You can try 2 parts olive oil to one part fresh lime juice, whisk in a small amount of sugar and taste it. If you like it sweeter, add more sugar. If it’s too tart, add more oil. I cook by taste. I hope this helps.
LL
Hi LL! I don’t have too many fish repertoire, so this is great! We sometimes buy mahi mahi (I didn’t know another name (dorado)) so I will try this recipe when I do! Have a great weekend!
The Mahi looks amazing. I want a bite. Congrats on the Top 9.
The cooking on the Dorado is perfect. The crust looks fabulous. A fantastic dish in any language. All complimented fabulously by the Mexican flavors. Love the serrano for some heat.