Muy Sabroso! Tortilla-Crusted Dorado

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?