I brought a few fillets of dolphin fish (dorado..) back and want to grill it. I would appreciate some suggestions on how to marinade it, how long to
cook on the grill, etc. Fillets are approx 3/4 inch thick. I am sure a lot of you have great recipes. Please pass on or two on to me as I want to
impress the in-laws tomorrow!! jonaha baja - 8-30-2008 at 07:01 PM
Experiment! the flavor of the meat is so delicate that salt and pepper will give you the most real flavor of the true flavor of the meat. That being
said, my personal quicky favorate marinade is some good Italian dressing (Bersteins or equivalent) and let the fillets rest in the refer for an
hour(mas o menus) then grill hot and fast. shishimi style (raw) w/wasabi and soy sause is always the best when fish has been kept VERY cold and not
more than 3 days old. Dorado Vericruz is always a crowd pleaser. It is my favorite gtrlled fish ( whats not to like?) I feel it's one of the most
versitile' flavorfull fish in the ocean. Google it and see all the hits for recipies...and just go for itUnoMas - 8-30-2008 at 07:07 PM
Try this,
Rub with olive oil, throw on the grill. At 3/4 of an inch thick maybe 90 seconds per side (don't over cook). Sprinkle with Tony Chachere's original
seasoning after the flip. Use it like you would salt, when salty enough it is seasoned right. Add a pat of Real butter and serve.
Ummm Good!aha baja - 8-30-2008 at 07:17 PM
True up!JaraHurd - 8-30-2008 at 07:52 PM
thank you both! I appreciate it!! Jon
Suggestions for dorado
Bajaboy - 8-30-2008 at 09:15 PM
I sauteed some dorado this evening in olive oil, garlic, salt, and pepper for just a few minutes. I also marinated some sliced cherry tomatoes in
salt, cracked pepper, olive oil, cilantro, and dried chipoltle powder. Next combined the fish and tomato mixture for tacos....yum!
Bon appetite.
Zacwoody with a view - 8-30-2008 at 10:31 PM
just remember that when YOU THINK THE FISH HAS BEEN ON THE GRILL TOO LONG, YOU'RE RIGHT.Alan - 8-31-2008 at 08:11 AM
Try it with a little mango salsa. If your not still in Baja and mangos aren't available peaches are a good substitute.Paulina - 8-31-2008 at 09:12 AM
Quote:
Originally posted by soulpatch
a tablespoon or two of mayo(I know, weird) itaian dressing in a ziplock for about 20 minutes and onto a hot grill for a few minutes. Stuff into your
burned tortillas and add accouterments. grub.
Not weird to us! We LOVE to grill fish in Mayo. The boys at the Diaz cleaning table turned us on to that trick.
P<*)))>{
Always overcooking fish
JaraHurd - 8-31-2008 at 09:37 AM
Woody...I always over cook fish when I grill it. Is 90 seconds for a 1" fillet about right per side? I know it depends on a lot of factors and is prob
an impossible question. I will try it and see how it ends up.
fish n' Mayo
Cardon Man - 8-31-2008 at 09:51 AM
Quote:
Originally posted by JaraHurd
Woody...I always over cook fish when I grill it. Is 90 seconds for a 1" fillet about right per side? I know it depends on a lot of factors and is prob
an impossible question. I will try it and see how it ends up.
No more than 90 seconds. Really just 'threaten' the fillet with some heat and you'll be good.
Regarding mayo and grilled fish....It's awesome. Back in the great northwest we use mayo and dill on salmon regularly. Good stuff. Here in Baja I've
taken a shine to mayo mixed with Salsa Huichol and some lime juice.
Provecho!JaraHurd - 8-31-2008 at 09:53 AM
Great. You are dealing with a person whose screen name should be Carbon Man when it comes to grilling! I have several fillets so I will try a little
something different on them. the mayo idea sounds weird..but I will try it as well!doradodan - 8-31-2008 at 11:19 AM
Try marinateing the filets in pineapple juice and teriaki for a couple hours, grill, serve with a mango salsa. The southbeach bar and grill in O.B
prepares it that way.stimbo - 8-31-2008 at 12:03 PM
To "echo" Woody's advice, be sure to get them off the grill before you think they're done. Keep in mind that even if the filets are off the heat, they
are still cooking.
And speaking of mayonaise, have you tried Trader Joe's Wasabi Mayonaise?woody with a view - 8-31-2008 at 12:09 PM
i am in favor of undercooking any seafood. if it's good raw, just a quick flame will do, more for texture than anything else. you don't want it to dry
out (happens very fast!).Yakfishing - 9-2-2008 at 11:50 AM
Quote:
Originally posted by stimbo
And speaking of mayonaise, have you tried Trader Joe's Wasabi Mayonaise?
I love that stuff! Has quite a kick.
After I eat a couple of traditional fish tacos, I use it as a condiment for making a non-traditional fish taco.JaraHurd - 9-2-2008 at 01:05 PM
Had the BBQ yesterday. The verdict: Aha Baja..yours was a favorite. It was not Berstein's but another quality brand. It was AWESOME! The pineapple
idea was good as well.
90 seconds on the grill? Nah...too raw. I upped it to 4 minutes per side and it was just right.
Yakfishing (or anyone else)....can u suggest how to make the perfect fish taco? I use a toasted corn tortilla, white cabbage cilantro and the fish.
How do I make the perfect sauce?????
Jon
campsite fish taco
woody with a view - 9-2-2008 at 01:10 PM
semi burnt tortilla, grilled or pan roasted slab of fish, pico de gallo, hot sauce, squirt of lime and wash it all down with one of these...
oh, yeah!!!!
Cypress - 9-2-2008 at 01:23 PM
It would be real hard to mess-up a batch of Dorado filets. They're good any way you fix 'em. The less you cook 'em the better they are.tripledigitken - 9-2-2008 at 01:39 PM
All good suggestions. A few of mine.
I like to leave skin on a fillet when I grill them. Even if you don't like to eat the skin, I do, it will help keep the fish moist.
I use the Oil and Vinegar marinade as well. It does two things, it adds the acidity to the fish (vinegar, lime, orange, and/or lemon) and the oil
helps prevent the fish from sticking to the grill.
Ken
Perfect fish taco
Yakfishing - 9-2-2008 at 02:54 PM
Jon,
For the white sauce, I just use Mexican crema, which is sour cream. I have friends who mix yogurt and sour cream or yogurt and mayo to lighten it up a
bit.
I make endless variations based on what's available and mix and match as I go along. Here's what I anticipate having when I'm in BOLA 10 days from now
(and counting!)
Must have:
Fresh fish - based on the day's catch cooled in fresh corn oil with a light tempura batter.
Fresh tortillas - I prefer corn, but flour is also good, heated in a skillet
Toppings
Round one - "traditional"
shredded cabbage
chopped onions
cilantro
splash of Mexican crema
doused with Tapatio salsa picante
squeeze of lime
Round two:
onion
cilantro
avocado
Trader Joes Wasabi Mayo
squeeze of lime
Round three:
Anther traditional one
Round four:
onion
cilantro
avocado
Tapatio
squeeze of lime
Round five:
Probably a nap.
Damn, now I'm hungry....
Joe O.flyfishinPam - 9-3-2008 at 08:08 AM
this doesn't need a grill but:
once the fire is going put tomatoes, garlic and chiles to roast.
cut out all the black meat of the dorado then place in foil. top with crushed oregano, sliced onions, chiles and tomatoes, add salt and pepper and a
slice of butter (real butter not the fake stuff) close it and then
remove the veggies from the grill and replace with the foil wrapped dorado
in the molcajete add salt and the garlic and crush into a paste, then add the chiles and crush into a paste, remove the skins from the tomatoes and
add to the molcajete and crush. mix with a spoon and its ready
remove the cooked foil wrapped fish and then heat up your tortillas on the grill
you can serve all this with rice or salad but we eat it just like this. lime optional.
tortilla making lessons to come later.Cardon Man - 9-3-2008 at 09:23 AM
Quote:
Originally posted by tripledigitken
All good suggestions. A few of mine.
I like to leave skin on a fillet when I grill them. Even if you don't like to eat the skin, I do, it will help keep the fish moist.
Ken
I've discovered the benefits of skin-on dorado as well. It goes a long way towards keeping the fish moist on the grill.
