Part 2: From Reel to Plate— Dorado Delights for the Southern California Catch

The Pacific Ocean shimmers off the coast of Southern California, a glittering canvas for a dazzling fish: the dorado, also known as mahi-mahi. More than just a visual spectacle with its scales of yellow, green and blue, the dorado is a coveted catch for anglers and chefs alike. Its firm, white flesh boasts a delicate sweetness, making it a versatile protein that shines in a variety of dishes.

Dorado meat offers a subtle flavor profile, readily absorbing the essence of accompanying ingredients. This characteristic makes it perfect for simple preparations that highlight its natural sweetness or for bolder creations where spices and juices take center stage. Here, we explore three delectable recipes that showcase the versatility of this prized catch.

Recipe 1: Zesty Dorado Ceviche (Aguachile)

Ceviche, or its Mexican cousin aguachile, is a vibrant and refreshing dish that perfectly complements the delicate sweetness of dorado. Fresh citrus juices “cook” the fish, resulting in a light and flavorful appetizer.

Ingredients:

• 1 pound fresh dorado fillet, skin removed and cut into bite-sized cubes
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup chopped red onion
• 1 jalapeño pepper, seeded and finely chopped (adjust for desired spice level)
• 1/4 cup chopped cilantro
• 1 avocado, pitted, diced
• 1/4 cup chopped cherry tomatoes
• Salt and freshly ground black pepper to taste
• Tortilla chips, for serving

Instructions:

1. In a non-reactive bowl, combine the lime juice, orange juice, red onion, jalapeño and cilantro. Let marinate for 15 minutes.
2. Add the cubed dorado to the marinade and gently toss to coat. Cover and refrigerate for 1-2 hours, or until the fish is opaque and cooked through.
3. Drain the ceviche, discarding the marinade. Gently fold in the avocado and cherry tomatoes. Season with salt and pepper to taste.
4. Serve immediately with tortilla chips for scooping.

 

Recipe 2: Pan-Seared Dorado with Lemon Butter Sauce

Pan-searing allows the dorado to develop a beautiful golden crust, while a simple lemon butter sauce enhances its natural sweetness. This elegant entree is perfect for a special occasion.

 

Ingredients:

• 2 dorado fillets (about 6-8 ounces each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 shallot, minced
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley

 

Instructions:

1. Pat the dorado fillets dry with paper towels. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the dorado fillets and sear for 3-4 minutes per side, or until golden brown and cooked through.
3. Remove the fish from the pan and set aside on a warm plate.
4. Melt butter in the same pan over medium heat. Add the shallot and cook until softened, about 2 minutes.
5. Deglaze the pan with white wine, scraping up any browned bits. Cook until the wine reduces by half.
6. Stir in lemon juice and simmer for another minute.
7. Reduce heat to low and whisk in chopped parsley.
8. Spoon the lemon butter sauce over the pan-seared dorado and serve immediately.

 

Recipe 3: Grilled Dorado Fish Tacos with Mango Salsa

 

Dorado’s firm texture makes it ideal for fish tacos. A simple marinade infuses the fish with flavor, while a mango salsa adds a touch of sweetness and acidity.

 

Ingredients:

For the marinade:

• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

 

For the mango salsa:

• 1 ripe mango, peeled, seeded and diced
• 1/2 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
• 1 tablespoon fresh lime juice
• Salt and freshly ground black pepper to taste

 

For the tacos:

• 2 dorado fillets (about 6-8 ounces each), cut into strips
• Canola oil, for grilling
• 4 corn tortillas, warmed
• Shredded cabbage
• Avocado crema (optional)
• Hot sauce (optional)

 

Instructions:

1. In a bowl, whisk together the olive oil, lime juice, cilantro, chili powder, cumin, garlic powder, salt and pepper. Add the dorado strips and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
2. While the fish marinades, prepare the mango salsa. In a bowl, combine the diced mango, red onion, cilantro, jalapeño, lime juice, salt and pepper. Mix well and set aside.
3. Preheat your grill to medium-high heat. Once hot, brush the dorado strips with a little oil and grill for 2-3 minutes per side, or until cooked through and slightly charred.
4. Warm the corn tortillas according to package instructions.
5. To assemble the tacos, place a few slices of grilled dorado on each tortilla. Top with shredded cabbage, mango salsa, avocado crema (if using) and hot sauce (if desired). Serve immediately.