Grilled Dorado with Lemon Butter
By following two simple rules, you're guaranteed to have juicy fish. First, keep an eye on the cooking time; don't overcook the fish. Second, don't skimp on the oil. Brush the fish with oil while frying. You can use a sprig of rosemary to add flavor.
- Dorado
- Lemon
- Parsley
- Olive oil
- Ground black pepper
- Salt
- Lemon juice
- Cilantro
- Garlic
- Olive oil
- Ground black pepper
- Salt
- Clean the sea bream, remove the gills, and gut the fish. Make 2-3 small diagonal slits on each side of the fish. Season the inside of the fish with salt and pepper. Thinly slice the lemons and stuff them into the sea bream's belly, lining it with sprigs of herbs.
- Season the outside of the dorado with salt and pepper, drizzle with olive oil, and let sit for 15 minutes.
- Meanwhile, prepare the lemon oil. Finely grate the lemon zest and squeeze out the juice. Finely chop the herb leaves. Peel the garlic, finely chop it, and grind it into a paste with a pinch of salt. Combine the olive oil, garlic, lemon juice, and zest, whisk well, and add the herbs. Season with salt and pepper.
- Heat a grill pan and brush with olive oil. Place the fish in the pan and cook on one side for about 5–7 minutes, depending on the size. Carefully lift the fish with a spatula, starting at the tail, and flip it over. Cook for another 5 minutes.
- Transfer the fish to a warmed platter, drizzle with lemon oil, cover with foil, and let rest for 5 minutes. Serve the sea bream with boiled new potatoes fried in a pan.
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