Dorado with Chimichurri Butter and Mediterranean Salsa & Grilled Asparagus

A fish braai type of weekend!

Recipe by Shaun Scrooby

Ingredients:

 

For the Woolworths Dorado with Chimichurri 
(take out and put in fridge overnight so that skin dries out)

For the Mediterranean Salsa:

  • Exotic Mix Tomatoes 350g 
  • Red Onion (chopped small) 
  • Garlic 
  • Black Olives 
  • Balsamic Vinegar 
  • Salt 
  • Grilled Asparagus 
Lemon 
  • Maldon Salt

How To Make The Salsa

  1. Cut tomatoes into quarters.
  2. Finely chop red onions. Finely grate garlic.
  3. Pit Black Olives and cut into smaller pieces.
  4. Mix all together and add in some balsamic vinegar, salt and olive oil.
  5. Put in a small woolworths cast iron sauce pan and let it just slightly cook over the fire.
  6. With the dry and salted you cut the dorado into fillets.
  7. Heat a cake cooling rack on the fire and spray with a bit of olive oil.
  8. Place fish skin down and start cooking.
  9. Salt and squeeze lemon over it.
  10. Once the skin is crispy, heat the baking tray and place it over the fish and turn it around.
  11. Take Asparagus and place in Braai wok and place on fire.
  12. Spray with olive oil, squeeze some lemon over it and season with salt.
  13. Put salsa on a plate,
  14. Place fish over salsa and put your grilled asparagus next to it.
  15. Heat your chimichurri butter and spoon over the fish.
  16. Finish off with some dill.