How to cook dorado fish: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What could be tastier than a fragrant, nutritious dorado cooked in the oven? This fish is often also called crucian carp and golden spar. From it you can cook a wide variety of main courses, casseroles, snacks and even pies. Dorado can be stewed, boiled, stuffed, fried, baked. True, it is very important not to deviate from the chosen recipe and not to overexpose the fish on fire. Otherwise, the fish will simply lose not only its taste, but also its useful properties. But in the case of skillful preparation, the dorado turns out to be amazingly tasty and tender.

The meat of this fish is low-fat, has a pleasant smell and, by the way, is perfectly cleaned. But despite this, the dorado is extremely satisfying and nutritious, so there is no need to serve it with a too high-calorie, fatty side dish. For example, baked fish is best served with a light vegetable salad. Dorado recipes with photos will help you not only cook fish correctly, but also decorate it beautifully. Be sure to check out the suggested options to choose the one that suits you best.

Popular recipes

The most popular ways to cook dorado are oven roasting and grilling. Although ifcook it differently, the fish will turn out no less fragrant and appetizing. By the way, if you decide to go the simplest way and only fry the dorado, then before cooking it is advisable to make cuts on the carcass so that the fish does not deform in the process.

But if you still decide to cook a truly spicy dish, be sure to use the simple dorado recipe, baked in foil in the oven. Such a treat will certainly delight you with its rich taste.

List of ingredients

Recipe for dorado in foil is easy and fast to prepare. In order to treat your family to an extraordinary treat, you only need to spend an hour and all the necessary products:

• 2 small fish;
• a quarter cup of vegetable oil;
• a few garlic cloves;
• half a lemon;
• a small bunch of green onions;
• s alt and pepper;
• tsp each of dried basil, parsley and oregano.

Although you can choose the spices at your discretion. The smaller the fish, the juicier it will turn out after baking. Be sure to keep this in mind when choosing a carcass.

Dorado recipe in the oven

First of all, you need to prepare a marinade for lubricating the fish, and only then proceed to butchering it. Pour oil into a small bowl, add grated or minced garlic and finely chopped green onions. Then add the selected spices: basil, oregano, driedparsley and pepper. If you want to use other spices, add them. If you have fresh herbs, use them in place of dried herbs. And also do not forget to s alt the mixture to your liking. A teaspoon of s alt is considered the optimal amount. Mix all ingredients well and leave.

While the marinade is infused, start butchering the carcass. Rinse the fish thoroughly under running water and clean it of scales. To do this, you can use an ordinary knife, a special scraper for fish, or even an iron washcloth. After all, sea crucian is cleaned quite easily. Then cut open the belly and take out the insides. If you want to cook the whole fish, be sure to cut off the gills. This is necessary so that the dish does not turn out bitter. It is also advisable to remove the fins. True, if the appearance of the fish is important to you, you can leave them. In addition, if there is milk in the dorado, do not touch it either - it will turn out even tastier.

On one side of the carcass, make several deep vertical cuts. Then grease the prepared fish with garlic marinade from all sides, including the inside. And insert lemon rings into the incisions. Transfer the carcass to a greased foil, close it with an envelope and place in the oven for half an hour at a temperature of 180 degrees. If you want the fish to be covered with a delicious golden brown, open the foil about 10 minutes before the dish is completely cooked. It is customary to serve crucian carp hot, straight from the oven.

Dorado recipe with vegetables

If youcook the fish in this way, you will get two dishes at once: both the main and the side dish. So take advantage of this opportunity and save valuable time without sacrificing quality. For cooking you will need:

• 2 small carcasses;
• 6 cherry tomatoes;
• 2 tbsp olive oil;
• large onion;
• 2 bell peppers;
• 20g ginger root;
• s alt and black pepper to taste.

Cooking

First, wash the vegetables and peel them. Cut the pepper into thin strips, and the onion, tomatoes and ginger into small cubes. Heat the oil in a frying pan and fry the vegetables in it for five minutes. S alt and pepper the mixture to your liking. Pre-prepare the fish: remove all the entrails, remove the scales and rinse it. As usual, cut out the gills from the carcass. And in the slots left instead of them, insert the tomatoes.

Place foil on a baking sheet and brush with oil. Place the carcass on it, sprinkle with chopped vegetables. Top the dorado with another sheet of foil. Bake fish at 200 degrees for about half an hour. The vegetables with which the dorado was prepared will serve as an amazing side dish for a hearty golden spar. If you want to complement the table with a more nutritious dish, boil the rice.

The easiest way to cook

If you do not want any frills and spend time processing fish, pay attention to the easiest dorado recipe. This cooking processabsolutely unpretentious and will not take you more than 15 minutes. Yes, and there are only 2 ingredients for cooking according to this dorado recipe: the carcass itself and s alt. So this option, among other things, is also budgetary.

In general, experienced chefs use coarse sea s alt to prepare dorado fish according to this recipe, but an ordinary product will do just fine. And the process itself is extremely simple. You just need to put s alt on a baking sheet, a layer of 2 centimeters, and place the fish on top.

The carcass itself must also be coated on all sides and put in the oven in this form. Bake dorado for half an hour at 180 degrees. Let the finished fish cool slightly, then use a kitchen spatula to remove s alt and skin from the carcass. You can easily separate the fillet, which will turn out incredibly tender. It is customary to serve such a dorado with a variety of sauces: for example, tartar or garlic cream. Or you can completely complement the dish with a few slices of lemon without any additives.