Dorado baked in foil

The amazing Dorado fish is a type of large sea bream. Dorado lives mainly in warm countries. Despite this, Dorado, baked in foil, is used in culinary recipes of many countries.

You can learn this fish by its characteristic features, namely, over the golden spot, which looks like a half moon, this spot is located on the forehead of the fish. The fish has a small mouth, thick lips, a dark gray color of the back, moving closer to the abdomen in a silvery gray color.

In ancient times, this delightful fish was considered one of the most popular in the Mediterranean. She was bred and fattened in special pools, and ponds. The people living in the Caribbean islands called Dorado "the goddess of love," therefore in ancient times there was a legend that said that if a couple in love tastes the food prepared from this fish, then a long and happy life awaits her.

Dorado is widely used in cooking. The tender meat of this fish has a pink color, a subtle flavor with an elegant sweetish taste. In fish there are few bones, and the meat contains a large number of useful vitamins and microelements, which have a beneficial effect on the human body.

Preparing the dorado can be done in various ways, but the most important thing is not to subject the fish to prolonged treatment with hot temperatures. Dorado, baked in foil in the oven, is cooked for no more than 10 minutes, and for a couple about 15 minutes. Grilling and frying pan is enough to fry the fillets or carcass of fish for two minutes on each side.

When the fish is cooked, a pearl shade appears on its slices. If the carcass is large, then you should make two or three incisions on its fleshy and thick sides, so that the meat is evenly cooked.

Dorado, baked in foil, perfectly complements any festive table. This dish will ideally be combined with a sauce of white wine, lemon, olives. For a side dish, you can choose fresh shoots of asparagus, boiled rice or baked vegetables. The white dry wine of Burgundy varieties is ideal for fish, it will refresh the dish and at the same time emphasize its taste.

Next, we present to your attention a very interesting recipe that will win over your guests.

Dorado baked in foil with ginger and vegetables

Ingredients: two small carcasses of Dorado, one red sweet pepper, one yellow sweet pepper, five pieces of cherry tomatoes, one small onion bulb, a 3 centimeter ginger piece, two tablespoons of olive oil, salt, white and black pepper to taste.

Wash the peppers and cherry tomatoes. At peppers cut out a core, a fruit stem, insides and once again wash. Tomatoes, peppers, ginger and onions cut into cubes. Heat the olive oil in a frying pan, put the cut vegetables into it and fry for about five minutes. Sprinkle all the pepper and salt.

Remove the entrails from the fish, rinse. Lubricate the foil with olive oil and put the fish on it.

Put the vegetables and fish on the baking sheet. Preheat the oven to 185 degrees, while putting in the gill slits of fish tomato rings, and using wooden skewers, fix the fins. Do not forget that the fixed fins will look perfect if they are fixed in an upright position. After the dorado baked in the foil is prepared, insert the wooden skewers into the tail fins of the fish and leave in this position until it is completely baked.

Dorado in foil acquires an amazingly delicate taste, and thanks to baked vegetables, this dish can be included in the family ration. Remember that fish that live in the warm Mediterranean seas are saturated with minerals and trace elements. The rich content of useful fatty acids Omega 3 and Omega 6 prevents the formation of cholesterol plaques and improves the metabolism of the human body.

We hope that the dorado, baked in foil, will become a real decoration of your table.

Enjoy your meal.