Every hostess who tried dorado in a restaurant probably wanted to try cooking this dish at home. After all, this dish is very tasty, light and healthy.

Dorado- marine fish that lives in warm seas around the globe. In ancient times, dorado meat was considered the most delicious, fish was praised by the ancient Romans, Egyptians and more. It contains a huge amount of useful substances: iodine, manganese, fluorine, bromine, copper, zinc, boron, iron, lithium, etc.

You can cook it in any way, steamed, grilled or pan, the taste will be excellent.

Here is an example of a delicious grilled dorado recipe.

Ingredients:

For cooking we need:

1. Dorado;
2. Lemon - 2 pcs;
3. Salt pepper;
4. green onions;
5. Potato.

Step by step recipe:

Fresh dorado is best for cooking, if you decide to use frozen - thaw it at room temperature, without using a microwave or hot water, in order to maintain the integrity of the carcass.
Clean the dorado from scales, cut off the gills and fins. Cut through the abdomen and remove the intestines and entrails. Make cuts on the ribs 2-3 on each side.

Wash the lemon and fresh herbs. In addition to onions, you can use onions and parsley, or garlic sprouts.

Cut the lemon into large circles, onion and other greens - chop finely.

Place the fish on a grill or baking sheet, put a few circles of lemon and greens in the abdomen, place the rest instead of the gills. Squeeze a couple of lemon mugs on the dorado. Sprinkle the dorado with salt and pepper on both sides.

Peel the new potatoes, cut into halves. Place the potatoes on a wire rack, season with salt and pepper.

Prepare the coals, the heat should be medium, as the fish cooks quickly enough, and its skin is thin. Put the grate on the grill and hold the fish for 10-15 minutes on each side until cooked.

You can check the readiness of the fish by the thickest part by making a hole with a knife - if the meat is white and not transparent, the dish is ready.

You can serve it sprinkled with olive oil, with fresh herbs.

Bon appetit!

If you have never eaten dorado before, then you must definitely try this fish! Juicy, tender, and so useful! Contains vitamins B1, B2, B12, a lot of iodine, zinc, potassium, calcium. The fish is completely non-caloric, but very, very tasty!

I first tried dorado grilled in spices in Greece, in a restaurant. I was advised to try it, but I began to refuse, because I was very afraid of fish bones, but I was convinced that there were very few bones in the dorado and they were easily removed, in the end they persuaded me.

The fish was grilled with various spices. Having tried the dorado that time, I fell in love with it. True, the price of this fish in a restaurant bites. Even a novice hostess can cook such fish at home, and it will turn out much cheaper for the money.

Usually one dorado carcass is enough for a serving, so we will cook in portions.

We will prepare all the necessary products.

We will cook Dorado with our heads. We clean the fish from the insides and clean the scales. Wash the fish inside and out. Dry with paper towels. Some make cuts in the skin of the fish, I do not, the fish is well fried without them.

Spices for fish are better to take ready-made. Mix spices with salt.

Roll each carcass well in spices. We leave the fish to marinate in spices for 30 minutes.

Heat the grill pan over high heat. We spread the carcasses of the fish in a pan and fry on each side for 2-3 minutes so that the skin is fried. Then reduce the heat to medium and cook the fish like this: 3 minutes on one side, turn over, 3 minutes on the other, turn over again. And so a couple of times.

Serve the finished dorado grilled in spices with vegetables, boiled potatoes, rice. Suitable for fish and various sauces.

One of the sauces that goes well with dorado is.

Delicious, juicy, crispy dorado will be a great holiday dish! Sprinkle the fish with lemon juice and proceed to the meal.

Bon appetit!

Step 1: Grilled sea bream with lime.

The longest stage in the preparation of sea bream is preparation. If you bought frozen fish, then you need to defrost it. Then clean, remove the fins and entrails. You can not remove the head, but then be sure to cut the gills.
In a small salad bowl, mix olive oil, squeeze lime juice into it, add spices and salt, mix. Coat the fish inside and out with this mixture. Put some rosemary inside each fish.
To make the fish especially tasty, put it in the fridge to marinate for half an hour, but this is not necessary. If there is no time, you can immediately start cooking.


You can fry sea bream on the grill in a special grill pan or in the oven in grill mode, or in the garden in the fresh air on a grill over coals.
With a grill pan, everything is simple: put the pan on the fire, heat it up, put the prepared fish and fry on both sides, about 7-8 minutes on each side - the sea bream cooks quickly. Be sure to check the readiness of the meat in the thickest place near the head.
If you cook in the oven - put the fish on a baking sheet, first cover it with baking parchment or baking foil - this will save you the trouble of washing the baking sheet. Put the baking sheet in the oven, turn on the grill mode and cook the fish for about 15 minutes, until golden brown.

Step 2: Serve grilled sea bream with lime.

Serve the sea bream hot with lime wedges and fresh rosemary sprigs. A good addition would be a side dish of rice, fried, boiled or baked potatoes.
Bon appetit!

Any suitable spices can be used to cook the fish; a blend of spices "Mediterranean herbs", which includes basil, oregano, thyme, garlic, coriander, onion, paprika, works well.

In a mixture of olive oil, spices and salt, you can add a pinch of ginger root powder, it will add a little spice and piquancy.

"Dorada" is translated from Spanish as "golden", the fish was named so because of the orange-golden strip that is between its eyes. But it attracts gourmets and culinary experts all over the world not with an unusual color and not with a name, but with tender, nutritious and very tasty meat. Cooking dorado is easy, everything suits her: frying, boiling, stewing, baking. In some regions, it is even eaten raw. This Mediterranean fish is combined with almost any side dishes, seasonings and sauces.

Sardines, in particular, are absolutely delicious cooked this way, and they definitely taste best when eaten with your fingers. The difference between firing and mesh is in the pan. The frying pan has a ribbed base that leaves brown marks on the crispy, cooked fish skin. Burnt or grilled fish cooked in this way is very low in fat and therefore low in calories - a wonderfully tasty and healthy meal.

How to cook dorado in foil

Shallow frying is best done in a pan, using a little more oil and a little less heat than you would for searing fish. Always use a good quality oil - olive oil, sunflower oil, or peanut oil is ideal. Oil can be really good too, but tends to burn. Many cooks like to coat the fish in seasoned flour - not exactly necessary, but it gives the cooked fish an attractive, light crispy finish.

How to clean dorado
This fish is easy to clean, as its scales are quite soft and small. It can be scraped off with an ordinary knife or a special one for cleaning fish. Start cleaning from the tail and gradually move towards the head, freeing the skin of the fish from all scales. If you are afraid that your whole kitchen will be in scales, then clean the fish in the water by placing it in a large deep bowl along with a knife.

Now, with a sharp knife, cut the belly of the fish, from head to fin, and remove all the insides. It is also better to get rid of the black film that lined the cavity, otherwise the fish may taste bitter after cooking. Clean it with a small knife under cold running water. The fins can be trimmed with kitchen scissors. The head of the fish is usually not removed before frying, although it is possible to fry the fish without the head if desired.

Deep frying on board a boat can be downright dangerous. My advice is to keep this cooking method for shore cooking that doesn't follow the boat trend. Chinese vodka is what you need to use for deep frying. This tool conducts heat easily and evenly, and its sloped sides make it economical on oil. The oil must be very hot before the fish enters. If it doesn't, the result will be greasy and nasty - definitely not how to cook fish!

Ingredients for cooking fried dorada

To check the temperature, dip a small piece of bread into it - if it warms up immediately and turns brown within about 30 seconds, the butter will be hot enough. The fish needs to be coated in some way to keep it together and prevent moisture. It can be a light coating of flour or a full egg and bread paste dough. Be sure to carefully insert the fish into the oil so it doesn't slosh and you won't be tempted to put too many pieces in or the oil temperature will drop.

After cleaning, rinse the fish again thoroughly under running water and pat dry with paper towels to remove excess moisture.

The easiest way to fry fish
Make transverse notches with a sharp knife on the body of the fish. Four or five notches will be enough. They are needed so that salt, oil and seasonings penetrate the thickness of the meat. Rub the fish with salt and roll in flour.

Stir the roast also, best done in a wok - again on very high heat. Cut the fish into strips and toss them into the cornflower to give them a good chance of staying in one piece. The squids are really superbly cooked, as it is, moreover, later.

Fried fish fillet

This is a great way to cook really fresh, lean white fish. It involves the careful boiling of fish completely immersed in a thinly seasoned liquid. A court broth is often used, which usually consists of fresh water, lemon juice, bay leaves, pepper, sea salt, parsley sprigs, celery, and possibly carrots, mushroom stalks, and onions. Plain water just dilutes the flavor of the fish without adding anything to it, but milk is good - and for some recipes, coconut milk is the way to go.

Heat a little vegetable oil in a heavy bottomed pan. Put the fish in a hot pan, fry on each side until golden brown. If the fish is large, then after that you can close it with a lid and leave it on low heat for 15-20 minutes so that it cooks from the inside. Another option is to put the pan with the fish in the oven for a few minutes, for the same purpose.

To rinse the fish fillets, place them in a single layer in an explosion proof dish and pour out the cold liquid until it is completely covered. Add a flavor or two of your choice - dill, fennel, or bay leaf, for example, and heat gently until the liquid is almost, but not quite, simmering. When the liquid is up to temperature, all but the thickest fillets will be fully cooked and ready to serve. Thick fillets may require poaching for up to 10 minutes.

For steaming fish, you must use the designated fish steamer. This is a 3 part cookware - the bottom part which contains the water, the perforated tray above it which will contain the fish and the lid. To steam the fish, first pour some water - about 50mm or so - into the base part. Then place a sheet of lightly oiled foil on the tray and add your fish, which can be a fillet, steak, or whole fish. Laying the fish on a bed of aromatics will add flavor to the flavor of the fish.

To give the fish additional flavor, you can cut a small lemon into slices before frying, remove the seeds and fry in vegetable oil for about three minutes on each side. When you fry the fish in the same oil, it will acquire a pleasant lemon flavor.

If you want the fish to have a milder creamy flavor, fry in melted butter. Ordinary butter will not work, the fish will burn on it. But olive oil is also a good option for those who like its taste.

Then fold the sides of the foil over so that it contains any juices that come out of the fish during the steaming. Attach the lid, bring the water to a boil and drink the fish for a few minutes until it is soaked. Similar to poaching, but with fish lying on a bed of vegetables and flavors. Add enough liquid to keep the fish moist while cooking. Cook it carefully in a heavy saucepan with a lid.

Dorado baked in the oven

The base of the stew sauce should be prepared ahead of time, with the fish pieces added right at the end of the cooking process. The pieces should be quite large, 50 mm, so as not to overcook. This is a term more commonly used in the United States and Canada, where it means grilling with heat coming from above - for the British, it is "under the grill" cooking with fish in a grill pan. Grill and roast anyway Really great ways to cook fish, especially steaks or cutlets cut from larger fish with hard fish.

Marinated dorado
To make the gilthead meat more juicy, and to give it additional flavors, the fish can be marinated before frying. The main component of the marinade is lemon juice. Additional - various spices. You can use a ready-made set of seasonings for fish or make it yourself, to your liking. Recommended option: sweet paprika powder, black pepper, dried tarragon, salt.

When you are grilling on a barbecue, you must wait until the flames have died down and the coals are hot before putting the fish on the grill. Turn the fish just once or it will start to fall apart. If this is not the case, you use one of the durable flip-up trellis racks to store your fish in place.

So "How to cook fish" but how do you know when it's done?

The flesh of these types of fish becomes opaque when cooked. Perfectly cooked, the middle will be freshly cooked, white and still moist. Look to pull a knife into it. Redhead fish like tuna are best if left a little sparse like fillet steak. If they are overcooked they will become dry and tough and even the cat will not be impressed.

Mix all the seasonings and rub them thoroughly on the inside and outside of the fish carcass. After that, put the fish in a deep bowl and pour over the lemon juice. For a small fish weighing 300-400 g, juice from half a lemon is enough. Cover the fish bowl and refrigerate. It is enough to marinate the fish for 30-40 minutes, but if desired, you can leave it for a longer time, for example, overnight. In this case, lemon juice should be taken half as much, otherwise the fish may turn out to be too sour.

Baked sea bream in foil with onions

And that pretty much answers the question "How to cook fish"? How to cook fish on top of the stove, and how to cook fish under the grill, and how to cook fish on the grill, and how to cook fish in the oven. Okay, let's look at four sample recipes that illustrate each of the above fish preparation methods: ~.

It consists of fried breaded oysters, eggs and fried bacon cooked together like an omelet. Live oysters will be delivered to the gold fields in barrels of seawater after being harvested in and around San Francisco Bay. Be that as it may, the order of Hangtown Fry became a sign of prosperity for the gold miners, a status symbol of the day.

Marinated sea bream, as in the previous recipe, is rolled in flour and fried in oil.

Fish stuffed with garlic and herbs
If you place a set of herbs and spices in the belly of the gilthead before frying, the result will be unusual and very tasty. As an option for filling the fish, you can use a mixture of minced garlic (passed through a press or finely chopped), chopped rosemary, tarragon, parsley or dill. You can take one of the herbs listed, or you can make a combination of two or more, to your liking. Don't forget to add salt.

It is interesting to note that some say that the owner of the House, Gary, recovered enough gold from under the building to pay for the restoration. Democrat newspaper editor Doug Noble wrote this interesting and charming story of how the event could have happened.

Untying his leather tuck from his belt, he tossed it into the bar, where he landed heavily, spilling his glistening contents of gold dust and nuggets. Turning to the bartender, he loudly demanded: I want you to cook me the finest and most expensive meal in the house.

The prepared mixture is placed in the belly of the cleaned fish, after which it can be pickled or fried immediately. In order for the fish to be saturated with aromatic seasonings, after preliminary frying on both sides until golden brown, it must be stewed under the lid for at least twenty minutes.

Dorado in breadcrumbs
If the fish is large, you can cut it into pieces and fry in breadcrumbs. To do this, remove the head from the cleaned fish, and cut the body with a large knife into pieces 3-4 cm in size. Prepare breadcrumbs: add salt, pepper, and, if desired, other spices to them. Pour flour into a separate bowl. Beat the egg with a whisk.

The bartender called the cook and gave the prospector's order. The cook stopped what he was doing and left the kitchen. Looking the scout in the eyes, he said: The most expensive items on the menu are eggs, bacon and oysters. Eggs must be carefully packed to travel over rough roads from across the shore; bacon comes by ship around the horn from east to east; And the fresh oysters we have to lift every day onto the ice from the cold waters of San Francisco Bay.

The seeker said: Take me into a complete mess of eggs and oysters, throw me in some bacon and serve them. The chef did this by preparing a full bowl of the mixture. According to Doug Noble, there is also a group known for trying to promote the dish as the "Official Dish of the Great State of California". Doug said: The state legislature is cool on this issue as they have no sense of humor.

Heat a frying pan with vegetable oil and then carry out operations in the following sequence: take a piece of fish, roll it in flour, shake off the excess, dip in a beaten egg, then place in breadcrumbs. Now you can fry. Turn the fish pieces over so that they are fried on all sides.

Serve the finished fish with mashed potatoes, rice, stewed or fresh vegetables and, of course, with herbs. Bon appetit!

What is this fish?

We got some support from a restaurant in Sydney, Australia. Herter, from their book Ox-Cook and Authentic Historical Recipes and Practices, they wrote. At eighteen hundred San Francisco was quite a city. His fame spread throughout San Francisco and the surrounding area.

It's still on the menu but when you get it you get nothing, buy an egg omelette with oysters and a couple of bacon bits on top. Drink dried oysters dry with paper towels to remove moisture. In a small bowl, beat the egg with milk or cream.

Today, this small and tasty fish can be bought in almost any fish store, along with such familiar species as cod, hake, pollock. But still, it is not so popular with our cooks. Another thing is among the peoples of the Mediterranean, for example. The local chefs already know how to cook dorado. Let's try and do that.

Heat vegetable oil or oil in a frying pan. Add oysters and sauté about 30 seconds on each side, or until three-quarters cooked. Remove from heat and set aside. If frying oysters, fry the bacon in another skillet until the bacon is crispy.

Lightly beat the eggs in a small bowl; postpone. Place the bacon in a large skillet over low heat. Pour a small amount of the beaten egg over the top of the bacon. Place the partially cooked oysters on top of the bacon and then pour the remaining beaten eggs on top.

golden fish

Dorado (aurat, sparus, crucian carp) lives mainly in the Atlantic, as well as in the Mediterranean and Black Seas. The name is Spanish and translates as "golden". And all because between the eyes of the fish there is a golden stripe. Maritime peoples have long eaten dorado. She has a sweet taste. Its meat is tender, containing many vitamins and minerals. By regularly eating this fish, you can speed up your metabolism and get rid of thyroid diseases. Dorado caught in summer and autumn is considered the most delicious. It is valued as a delicacy due to the relatively small number of bones and exquisite flavor. Its price is relatively high, but not so high as to deny yourself the opportunity to taste such a Mediterranean delicacy.

Cook for about 2 minutes or until eggs are set. Then stack the omelettes over the oysters. Put the lid on it and cook just until the steam has combined all the flavors. Keep undissolved oysters cold, but do not store in water! Remember that oysters are alive and you need to breathe, so never seal them tightly in a plastic bag.

Sandwich a layer of live oysters between two beds of ice. Put them deep down. Never submerge live oysters in fresh water or melted ice - they will kill them. Oysters stored in this way will keep for 2 days. This is the method to use if you plan on using fresh oysters soon. Store live oysters in the refrigerator at 40 degrees Fahrenheit unless they are to be used immediately. Place them deep down in an open container. Cover the oysters with a damp towel or layers of damp newspaper.

What do they do with her?

So all the same, how to cook dorado? A variety of second courses, pies, snacks are prepared from golden fish. It can be stuffed, baked, stewed, fried and boiled. With any processing, it is important not to overexpose the dorado on fire, but to cook quickly. For example, it should stay in the oven for no more than ten minutes, it is fried on a grill or frying pan for two minutes on each side, and dorado is steamed for no more than fifteen minutes. So it does not lose its useful properties and remains exquisitely tasty. Before frying on the skin of dorado, it is necessary to make transverse cuts so that the fish retains its shape. Now let's move on to the recipe itself. Consider how to cook dorado using various ingredients.

In foil with vegetables

How to cook dorado in the oven, keeping its wonderful taste unchanged? To do this, we need: fish - one kilogram, small tomatoes (cherry) - half a kilogram, bell peppers - half a kilogram, several onions, a small fresh ginger root, two tablespoons of olive oil, salt and pepper - to taste.

My pepper, cut out the middle and seeds, cut into strips. Peel the onion and cut into half rings. Wash ginger and tomatoes and cut into cubes. Heat the oil in a large heavy bottomed pan and fry the vegetables for a few minutes. We clean and gut Dorado. My. Dry with a cloth towel to remove excess moisture. We insert several slices of tomato into the gill slits. Salt and pepper. We spread the dorado on a piece of double foil the size of a large plate. Put vegetables with onions and ginger on top. We wrap each fish in foil and bake for 15-20 minutes in an oven preheated to 200 degrees. Remember: the most important thing is not to overdo it!

Vegetables are a good side dish. But you can also serve mashed potatoes. This is the main way to cook dorado in foil. Pretty simple and quick recipe that any hostess will love.

How to cook dorado in the oven

This recipe is suitable for gourmets - you can bake dorado in salt! It will take only one kilogram of fish, coarse sea salt (sold in supermarkets and pharmacies) - one kilogram.

Wet salt, but do not dissolve in water! We spread the wet salt on a baking sheet with a layer of two centimeters thick. Clean and rinse the fish, put on salt, on top - another layer of salt. Bake for half an hour in an oven preheated to 180 degrees. Remove the finished dorado, set aside for 10 minutes to cool. Then gently tap with a knife on the sides of the fish, knocking off the salt shell. Put the fish on a dish. Garnish - fresh coarsely chopped vegetables. Serve with tartar sauce or lemon.

With potatoes and cheese

This is another way to cook delicious dorado, more suitable for chefs who love traditional cuisine. We will need: dorado - one kilogram, half a kilogram of potatoes, cheese (preferably hard) - 100 grams, a few cloves of garlic, parsley - 50 grams, 50 grams of olive oil, salt and pepper - to taste.

We clean the fish, wash it, dry it with a towel. We cut the potatoes into large cubes and boil until half cooked. Grind garlic, parsley and olive oil (two tablespoons) into a paste in a blender. Pour the remaining oil into a baking dish. We spread half of the potatoes in a mold, on top - fish, greased with pasta, then again potatoes, fish, pasta. Now sprinkle everything with grated cheese. Preheat the oven to high and bake for 20 minutes. It turned out to be an exquisite festive dish that can please guests. Serve with fresh vegetables and lemon wedges.

How to cook dorado in a pan

It will take only half an hour to make this delicious dish! And the pleasure received from the meal, you will remember for a long time. Ingredients: dorado - one kilogram, flour - 100 grams, one lemon, vegetable oil for frying, salt and pepper - to taste.

The main thing is to prepare the fish well for frying. We take one kilogram of dorado. We clean the fish, pull out the insides without touching the gallbladder. Broken at the wrong time, it gives the meat bitterness. We remove the gills and cut the protective film along the fish spine, cleaning out blood clots. We wash the dorado. Dry from excess moisture with a cloth towel or napkin. Then we make several transverse cuts on the carcass of the fish, which will improve the frying process. Put in a deep bowl and squeeze the juice of one lemon onto the fish. Rub with salt, pepper, lemon and mix. Let marinate for half an hour. Let's start the frying process. The most important thing here is the frying pan! We choose it carefully: a thick bottom, non-stick coating.

Warm up the pan well. Pour in vegetable oil, heat it almost to a boil. Roll the marinated fish on both sides in flour, we also add flour inside. Carefully pour into boiling oil. Fry on both sides until golden brown. Fish frying usually takes up to ten minutes. Put the finished dorado on a plate, decorate with lemon slices.

Serve "goldfish" as an appetizing second course. For garnish - any stewed vegetables or mashed potatoes. Can be served with dry white wine or orange juice. Of course, there are many more ways to cook dorado that cannot be covered in such a short article. Bon appetit everyone!

Freshly caught and quickly cooked fish on the coals is the hallmark of many fishermen. In the coastal sea areas of the Black and Mediterranean Sea, if you wish, you can always meet local fishermen who, for a small fee, will cook you delicious fish - dorado on the grill. Moreover, it will take a little time, and the fish will be tasty and juicy.

Most often, we see farmed fish for sale, since the volume of industrial dorado farming is simply huge. Spar golden or aurata - a fish of the genus Sparov, owes its name to a noticeable golden stripe near the eyes. The name comes from the Spanish dorado, golden. By the way, why dorado, if this word is pronounced like dorado?

In gastronomic terms, dorado on the grill is a very simple and, nevertheless, incredibly tasty dish. In most cases, any fish can be cooked on the grill, as the types of fish are interchangeable. Lavrak, mackerel, sea bass are perfect. fans of all kinds of diets will surely like it - fish meat contains little fat and a lot of protein.

To bake fish, you need a barbecue with burning coals and a grate, or an electric grill. It is customary to call a brazier a brazier, which is equipped with a lid, a grate, a skewer, etc. Fish on the brazier, strictly speaking, is cooked on a grill for frying from the heat of hot coals, which is installed on the brazier. We usually call a brazier any device with coals on which you can cook barbecue, or, for example, Serbian ones.

Dorado on the grill is prepared by heating due to the heat emanating from the coals. For convenience, it is better to fry fish in a double-sided grill with a handle. This will allow you to quickly control the heating of the product and the degree of its baking.

Small dorado carcasses are very convenient for batch cooking - one fish per serving. Taking into account, as a rule, a plentiful and varied side dish, the dish turns out to be hearty and beautiful. Baked fish on the grill does not "flow", all the juices remain inside. In addition, fats are practically not used in cooking - only for lubricating the fish. Optionally, in parallel with the dorado on the grill, you can cook for a side dish.

Dorado on the grill. Step by step recipe

Ingredients (serves 4)

• Dorado (250 gr) 4 pcs
• Salt, black pepper, coriander, dry sweet and hot pepper spices
• Olive oil of necessity
• Potatoes, greens, tomatoes, cucumbers, lemon, lettuce for garnish

1. For the convenience of cooking and in order not to cut large fish into pieces, I advise you to buy (or catch) a fish weighing 250-300 grams. Grilled fish of this size is enough for one serving to make a great dinner. Usually, in good supermarkets, chilled fish of this size is sold.

   Dorado, Dorada, golden spar

2. Clean the fish from scales. This is extremely simple, since the scales are small and perfectly separated with an ordinary scraper or the back of a vegetable knife. It is better to do this under running water so that the scales do not scatter. Cut the belly of the fish and remove the insides - there are not many of them. In general, there is very little waste in dorado. Be sure to remove the gills. Rinse the fish and pat dry with paper towels.

   Clean and gut the fish

3. Next, you need to make several shallow cuts on the sides of the fish - 5-6 on each side. Usually, this technique is used for "bony" fish to cut small bones - a fairly frequent "notch" is made. Now the goal is a little different, it is necessary that the fish meat is quickly salted.

   Easy to cut fish and rub with spices

4. Mix salt, ground black pepper, ground coriander and dry ground red pepper in a cup or bowl: hot and sweet. Sprinkle the mixture on the sides of the fish and rub the spice mixture into the cuts, then sprinkle the inside of the fish with the mixture. In total, for 4 fish weighing 250 grams each, you will need 1-1.5 tbsp. l. spice mixes. Cover the fish with cling film and refrigerate for 30-40 minutes.
5. In the meantime, it is necessary to light the brazier so that the firewood burns well and very hot coals remain. Alternatively, you can use an electric kitchen grate. But, charcoal fish is a special, incomparable taste and aroma. Remove the fish from the refrigerator and dry thoroughly with paper towels so that the surface of the fish is almost dry. Lubricate the carcasses with a small amount of olive oil - it is convenient to do this with a silicone brush. It leaves a thin film of fat, which does not allow the skin of the fish to burn, but contributes to browning.

   Oil the fish

6. Lubricate the double-sided grill, which unfolds like a book and is equipped with a locking handle, with plenty of oil so that the dorado on the grill does not stick to the grill during frying. Put the fish carcasses in the grate and close it. By the way, if you want the fish tail and fins not to burn, you can wrap them in foil. Before starting frying, you need to make sure that there are no flames on the coals, otherwise you should prepare a bottle of water or a spray bottle - splash on the flame.

   Put the fish in the grate and put on the hot grill

7. Dorado on the grill is fried very quickly, a maximum of 10 minutes in total. Therefore, the process must be given attention from beginning to end, not to be distracted. Place the grill with fish over hot coals. The fish heats up very quickly. It is necessary to turn the dorado on the grill every 1-1.5 minutes so that the frying occurs evenly.

   Fish should cook evenly

8. After 3-4 minutes, the surface of the fish will begin to blush, acquire a pleasant dark golden hue. The thickness of the carcass is small, so the fish is guaranteed to be baked in 8-10 minutes. If you listen closely, you can hear a slight hiss, like when frying in a pan.
9. The readiness of the dorado on the coals can be checked by easily separating the fish meat from the backbone in the internal cavity. If the meat is white, then the fish is completely cooked. Carefully place the grate on a wooden plank or large plate, after covering it with a napkin. Be careful, the liquid that may drip from the fish is very hot. Open the grate, being careful not to damage the skin of the fish.