Last night I made the most delicious dorado with a fabulous lemon garlic butter sauce and honestly, it was MUCH better than I have ever had at a high end restaurant! I loved it so much that I just have to share it with you today. You MUST make the sauce with this dish as it is what takes this dish from normal to special!!!👩🏻🍳
Dorado or Mahi Mahi (it’s other name) is in almost every fish store here in Mexico. Being in Sayulita, we are only 20 minutes away from the La Cruz Mercado del Mar, (seafood market) and honestly the drive is worth it! There are usually about 6 kiosks that sell dorado that comes in FRESH the same day! I am very particular about my fish and there I can choose the size and thickness that I would like. I like to choose the center cut because often the thickest cut. However, if you can't get to La Cruz there are also multiple local fish shops here in Sayulita.
Ingredients for the Dorado:
- 3 or more nice pieces of Dorado
- In the picture you can see that I cut 1 piece into 3 servings
- 1 egg scrambled with a bit of water
- This helps the breading stick to the fish and watering it down a bit helps any extra egg slide off before adding the breading.
- Panko bread crumbs and any seasoning spices that you like. For this recipe I used dried lemon thyme, sweet paprika, salt and pepper.
- Gee and avocado oil are used for searing the breaded fish
- I like to buy my Gee from the vendor at our local Friday Sayulita market. It is made with grass fed butter, it is organic & it is called “Happy Gee”. I told the owner, a lovely young woman, that I was going to mention her product in this column and guess what?
She gifted me a jar of her Garlic flavoured Gee!!! What a sweetheart!
Ingredients for the Lemon Garlic Butter Sauce:
- 2 Cloves of fresh garlic that is very finely minced or squeezed with a garlic press. You can also grate it on a micro plane grater or any very fine grater.
- 1 small shallot; finely minced
- 1 Tablespoon Happy Gee mixed with 1 Tablespoon avocado oil
- 1 cup chicken stock
- 3 Tablespoons fresh squeezed lemon juice
- 6 Tablespoons unsalted butter, cut into 6 pieces
- 1 Teaspoon sea salt or kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 small bunch of fresh flat leaf parsley
- When I arrive back here for my 6 month stay, I always start a small herb garden. My parsley has grown beautifully!
Instructions for the Sauce:
- Melt 1 Tablespoon butter in a saucepan
- Add the chopped shallot and sauté until it begins to soften; about 1 minute
- Add the garlic and sauté until both the shallots and garlic are lightly golden; 1-2 minutes more
- Add the chicken stock and the lemon juice
- Boil until sauce reduces by ½
- Turn down heat to low and then whisk in the butter pieces 1 at a time until all the butter is blended into the sauce
- Add the salt and pepper
- Add the parsley and then taste
- Season with more salt if needed and then prepare the Dorado
INSTRUCTIONS for the Dorado:
- In 1 bowl add the scrambled egg with the water
- In another bowl add the Panko that has been seasoned to taste. I like to be quite generous with the salt
- Dip 1 piece of the dorado into the egg being sure that it is totally coated (I also suggest letting any excess egg drip off of the dorado)
- Coat the fish in the seasoned Panko
- Preheat oven to 225 degrees
- Heat the Happy Gee and avocado oil blend in a non stick pan until it begins to sizzle
- Add the breaded fish being sure not to crowd the pan. If the pan is crowded your fish will begin to steam, rather than get crispy.
- Sauté until bottom of fish is golden brown. This will take about 2 minutes
- Flip over fish and again sauté until it is golden. This will take another 2 minutes.
- Add pieces of fish to preheated oven for about 5 minutes
- Plate and pour lots of the lemon sauce over the fish
I can promise that you will be delighted with how very wonderful this Dorado dish is that you prepared!!! It was a simple and easy recipe to prepare!👩🏻🍳
If you have any questions or comments please feel free to connect with me on my web page Live Love & Eat in Sayulita. I would love to hear from you :)
Recipe by Karina Shecter