Dinner

Whole Grilled Dorado with Romesco, Corn Silk & Charred Tomatillo

Name: Whole Grilled Dorado with Romesco, Corn Silk & Charred Tomatillo
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 whole baby dorado (350-400g each), cleaned and gutted; 80g roasted red peppers, jarred or fresh; 40g roasted hazelnuts; 1 slice country bread (30g), torn; 1 garlic clove; 40ml sherry vinegar; 100ml olive oil; pinch of smoked paprika; 400g fresh corn kernels; 3 large tomatillos, halved; 20g fresh cilantro; 1 lime, zested and halved; 60g unsalted butter; sea salt; cracked black pepper; 2 tbsp neutral oil (for cooking fish)

A whole baby dorado, burnished golden-bronze on both sides in a hot pan until the skin crackles and flesh turns opaque, served with silken romesco made from roasted peppers and hazelnuts, sweet charred corn silk, and a bright tomatillo emulsion. Coastal luxury on a plate.

1346cal 29gprotein 123gcarbs 94gfat 20min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

Gluten-Free Recipes Paleo Recipes Healthy Dinner Recipes Gluten-Free Dinner Recipes Paleo Dinner Recipes