Grilled dorado with Spanish sauce

Name: Grilled dorado with Spanish sauce - Dumitra C.
Ingredients: 2 whole sea breams salt; pepper olive oil fresh coriander 1/2 onion vinegar a pinch of paprika 1 clove of garlic

Over - Grilled dorado with Spanish sauce by Dumitra C. - Recipia

Tonight, I made grilled sea bream again with a simple Spanish-inspired sauce. I don't often prepare complicated fish dishes, but this method really works, and when I found fresh sea bream, I didn't hesitate. I let the fish sit in the fridge with just salt, as I prefer, without overloading it with spices, and the result turned out just as good as every time. Quick Info Total Time: about 2 and a half hours (including marinating time) Preparation Time: 15 minutes active Cooking Time: variable, depending on the grill, 10-15 minutes Servings: 2 Difficulty: easy Recipe Type: quick grilled fish dinner, suitable for a weekday meal Ingredients 2 whole sea bream, cleaned salt (for sprinkling on the fish) pepper olive oil fresh coriander (a few sprigs) 1/2 onion a pinch of paprika 1 clove of garlic a little vinegar (to taste) Recommended Side (optional): boiled potatoes, steamed broccoli, roasted carrots, salad Preparation Method 1. Clean the sea bream if not already cleaned and rinse it well. Make shallow cuts on both sides with a sharp knife. Sprinkle salt on all sides and place them in the fridge for about 2 hours. This step helps with the texture and flavor, especially if you're using fresh fish. 2. Meanwhile, prepare the sauce. Tear the fresh coriander and chop it finely. Place the chopped coriander in a bowl. Add 1/2 finely chopped onion, 1 crushed or chopped garlic clove, salt, pepper, a pinch of paprika, and enough olive oil to bind the ingredients. Finally, drizzle with a little vinegar to taste. Mix everything well and refrigerate the bowl until the fish is ready. The sauce should have a rustic texture and doesn’t need to be perfectly blended. 3. Preheat the grill (or a grill pan if you don't have an outdoor grill). Remove the fish from the fridge and gently pat them dry with paper towels to remove excess moisture. 4. Place the sea bream on the hot grill. There’s no need for additional oil on the fish. Grill on each side for a few minutes until the flesh is white and flakes easily with a fork, and the skin is lightly browned. 5. Serve the sea bream warm, alongside the Spanish sauce. You can add your favorite sides – boiled potatoes, steamed broccoli, or roasted carrots work well. A simple salad is also nice if you want something fresher. Why I Make This Recipe Often I choose this method when I want something easy and quick, with few ingredients. I think sea bream deserves to be treated simply, with salt and a quick sauce, especially when it’s fresh. There aren't many dishes to wash afterward, and I've never had any unpleasant surprises. Tips and Variations Tips Don't skip the salting and marinating step, as it helps the fish stay firm and prevents sticking during cooking. The grill should be well-heated to avoid sticking skin. Don’t move the fish in the first few minutes on the grill, or it may break apart easily. Substitutions If you can’t find sea bream, you can use another firm white fish (for example, sea bass). If you don’t like coriander, you can try parsley, but the final flavor will be quite different. Variations The sauce can be adjusted: if you want it tangier, add more vinegar; if you want it spicier, add hot paprika. You can add a little lemon juice instead of vinegar, but in small amounts. Serving Ideas I often serve it with simple sides like boiled potatoes or broccoli, as they don’t overpower the fish's flavor. It also goes well with a green salad with vinegar and olive oil. Frequently Asked Questions 1. Can I marinate the fish with something other than salt? In this recipe, it's not necessary. If you want, you can add pepper or a little oil, but I don't recommend many spices. 2. How long should I keep the fish on the grill? Depending on the thickness of the fish and the heat, usually 5-7 minutes on each side. It’s done when the flesh is opaque and flakes easily. 3. Can the sauce be made with another herb instead of coriander? Yes, but the flavor won’t be the same. Parsley is the closest option, but the result will be different. 4. Can I make the recipe without a grill, just in the oven? You can cook the fish in the oven at high temperature on a greased tray, but the skin won’t be as crispy as on the grill. Nutritional Values Estimate for one serving (1 fish + sauce, without sides): Calories: approx. 350-400 kcal Protein: 35-40 g Fat: 20 g (mostly from olive oil and fish) Carbohydrates: 3-5 g (from the sauce) Values are approximate and depend on how much oil you use and the size of the fish. Storage and Reheating I recommend eating the fish immediately after cooking. However, if you have leftovers, you can store them in the fridge, covered, for up to 1 day. When reheating, the fish may dry out or crumble, so it’s better cold, with the leftover sauce, possibly alongside a salad.

Grilled dorado with Spanish sauce

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