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