Seven (7) Amazing Recipes for Dorado

Dorado is a Game Fish Found in the Waters of Belize

1. Grilled Dorado (aka Mahi Mahi)
This is one of the most popular ways to cook Dorado, and people will be calling you the next "Top Chef” after they taste this outstanding Dorado recipe. 

MARINADE

• 3 Tbsp. honey
  
• 3 Tbsp. soy sauce
  
• 3 Tbsp. balsamic vinegar
  
• 1 tsp. grated fresh ginger root
  
• 1 clove garlic, crushed or to taste
  

DORADO FISH

• 2 tsp. olive oil
  
• 4 (6 oz.) Dorado (Mahi-Mahi) fillets
  
• salt & pepper to taste
  
• 1 Tbsp. vegetable oil
  

INSTRUCTIONS

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
  

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2. Grilled Dorado with Spicy Chili Mango Sauce
This is a great grilled fish recipe, with an added kick of flavor.  Spice up your dorado, with spicy chili mango sauce. 

MANGO SAUCE

• 3/4 c. finely minced mango
• 1/4 c. seasoned rice vinegar
• Juice from one lime
• 1/2 small Thai chile pepper, minced

• 1 clove garlic, crushed
• 1 tsp. hot chile paste (such as sambal oelek)
• 1 tsp. chopped fresh cilantro

INSTRUCTIONS

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro. 
• Season your fish and grill to your personal taste.
• Cover fish fillets with mango sauce and serve.

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3. Dorado (Mahi-Mahi) Fish Tacos
Who doesn't like fish tacos?  Our family is a big fan of these, and if you get the fresh made corn tortillas (made on island), they simply are the best. 
 

• 1 Tbsp. olive oil
• Salt and pepper to taste
• 6 (3 oz.) fillets Dorado (Mahi-Mahi) fillets
• 6 (6-inch) flour tortillas, warmed
• 1 c. chopped fresh cilantro (as garnish)

MANGO CREAM SAUCE

• 1/3 c. sour cream
• 1 Tbsp. lime juice
• 1 tsp. minced fresh ginger root
• 1/4 tsp. ground cumin

• 1 dash cayenne pepper
• 1 large mango - peeled, seeded and diced
• 1 c. diced fresh pineapple
• 1 avocado - peeled, pitted and diced
• 1 jalapeno pepper, minced

INSTRUCTIONS

• Heat the olive oil in a large skillet over medium-high heat. Season the Dorado with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
• Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
• To assemble, place a cooked Dorado (Mahi-Mahi) fillets into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

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4. Dorado (Mahi-Mahi) Ceviche
This Dorado is one of the best seafood appetizers you can make to impress guests.  The only bad news is that it takes upwards of 1 hour and 30 minutes to have fully ready to serve, but trust me, the wait is well worth it.

• 3/4 lb. Dorado (Mah-Mahi) fillets, diced or more to taste
  
• 1/3 c. lime juice
  
• 1/3 c. lemon juice
  
• 1 Tbsp. minced jalapeno pepper
  
• 1/2 tsp. salt, or to taste
  
• 1 pinch dried oregano
  
• 1 pinch cayenne pepper
  

• 1/2 c. diced avocados
  
• 1/2 c. peeled and seeded diced cucumber
  
• 1/2 c. orange segments, diced
  
• 1/2 c. fresh chives, chopped
  
• 2 Tbsp. radishes, sliced
  
• 1 Tbsp. cilantro, chopped
  
• 1 Tbsp. olive oil
  

INSTRUCTIONS

• Stir Dorado (Mahi-Mahi), lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
  
• Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.
  

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5. Dorado (Mahi-Mahi) Rockefeller
Although it might be one of the heavier Dorado (Mahi-Mahi) recipes in terms of calories, you can’t go wrong with this combo of oysters, bacon, butter, and cheese.

DORADO FISH

• 1 lb. bacon, diced (set aside)
  
• 4 (6 oz.) Dorado (Mahi-Mahi) fillets
  
• 1 pinch garlic salt, or to taste
  
• 1 pinch garlic & onion powder
  
• 1 pinch ground black pepper, or to taste
  

CREAM SPINACH SAUCE

• 1 Tbsp. butter
• 6 green onions, chopped

• 3 cloves garlic, chopped
• 1 (10 oz.) package frozen chopped spinach, thawed and well drained
• 2 dashes hot pepper sauce, or to taste
• 1/4 c. evaporated milk, plus more as needed
• 2 c. shredded Monterey Jack cheese
• 1/2 c. shredded Parmesan cheese

INSTRUCTIONS

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season Dorado (Mahi-Mahi) with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each Dorado (Mahi-Mahi) fillets. Sprinkle with Parmesan cheese.
  
• Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.
  

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6. Sesame Crusted Dorado w/ Soy Shiso Ginger Sauce
Pan seared and nothing but delicious!  This is what happens when Dorado fuses with Japanese cooking!  I use to work in the chicken of a Japanese restaurant.  This was one of my favorites.

SOY SHISO GINGER SAUCE

• 3 shallots, minced
• 2 tsp. fresh ginger root, minced
  
• 1 lemon, juiced
  
• 1/2 c. dry white wine
  
• 1/2 c. heavy cream
  
• 1/2 c. unsalted butter, chilled and cut into small cubes
  
• 3 Tbsp. soy sauce
  
• 4 shiso leaves
  

• coarse kosher salt
  
• ground white pepper
  

FIX & SESAME COATING

• 2 Tbsp. canola oil
  
• 6 (6 ounce) Dorado (Mahi-Mahi) fillets
  
• 4 Tbsp. sesame seeds
  
• 4 Tbsp. black sesame seeds
  

INSTRUCTIONS

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

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7. Pecan Nut Crusted Dorado (Mahi-Mahi)
I am a huge fan of anything with pecan nuts.  We really enjoyed this recipe.

• 6 (6 ounce)s Dorado (aka Mahi-Mahi) fillets
• 4 oz. butter

NUT MIXTURE

• 2 ounces pecan nuts
• 4 ounces plain bread crumbs

CARIBBEAN SAUCE

• 2 ounces shallots, diced
• 4 cups chicken stock
• 4 ounces pineapple, rough chopped
• 4 ounces papaya, rough chopped
• 4 ounces mango, rough chopped
• 1 tablespoon shredded coconut
• 2 habanero peppers, seeded
• salt and pepper to taste
• white sugar to taste

INSTRUCTIONS

• Preheat oven to 375 degrees F (190 degrees C).
• In a food processor or blender, pulse together pecan nuts and breadcrumbs until finely ground. Pour nut mixture onto a plate, and coat fish fillets on both sides.
• Heat butter in a large skillet over medium heat. Fry fillets on both sides until nuts are golden brown. Remove to a baking pan.
• Add shallots to skillet, and cook until translucent. Stir in chicken stock. Mix in pineapple, papaya, mango, coconut, and habanero peppers. Season with salt, pepper, and sugar to taste. Simmer until sauce is thick, about 30 minutes. Strain to remove peppers, fruit, and shallots. Reserve sauce in a pan over low heat.
• Bake dorado in preheated oven about 10 minutes, until internal temperature reaches 140 degrees F. Remove fish, and lightly coat with sauce.