Grilled Dorado with Fresh Mango and Lime Salsa: Light Dinner
A vibrant and healthy dish, perfect for hot summer nights.
RS
Por
Equipe Receita Solta
Prep Time20 min
Cook Time12 min
Servings4 servings
DifficultyEasy
Calories340 kcal
Resumo para quem tem pressa
"Noble fillets of dorado fish seasoned with sweet paprika and cumin, grilled in olive oil until golden with a succulent center. Served with refreshing tropical salsa of ripe mango, avocado, red onion, cilantro, and lemon."
Discover the perfect combination of juicy grilled fish with a tropical salsa of mango, avocado, and lime, ideal for a light and flavorful summer dinner, with approximately 390 calories per serving.
O Que Você Precisa Saber
- The golden fish grilled on a very hot griddle preserves the moisture of the flakes without crumbling the meat.
- The mango avocado salsa balances tropical sweetness, healthy fat, and sharp citrus freshness.
- The sweet paprika and cumin in the dry marinade create a colorful aromatic crust upon contact with the skillet.
Ingredients
Ingredients
4 units (about 180g each) Dourado Fillets (or Tilapia/Mahi-Mahi)
2 tablespoons Extra virgin olive oil
1 unit (juice and zest) Limão
1 teaspoon Sweet paprika
1/2 teaspoon Ground cumin
a gosto Sea salt
a gosto Freshly ground black pepper
1 unit (chopped into small cubes) Ripe but firm mango
1 unit (chopped into small cubes) Ripe avocado
1/4 unit (finely chopped) Red onion
1/2 unit (chopped into small cubes) Red bell pepper
1/4 xícara (picado) Fresh cilantro
1/2 unit (juice, for the salsa) Limão
Instructions
Instructions
1
<strong>Prepare the Tropical Salsa:</strong> In a medium bowl, combine the diced mango, diced avocado, finely chopped red onion, red bell pepper, and fresh cilantro. Drizzle with the juice of half a lemon and mix gently. Adjust the salt and black pepper to taste. Refrigerate to allow the flavors to meld.
2
<strong>Season the Fish:</strong> Dry the mahi-mahi fillets with paper towels. On a plate, season both sides of the fish with sea salt, black pepper, sweet paprika, and ground cumin. Drizzle with 1 tablespoon of olive oil and the juice and zest of the remaining lemon. Massage gently to ensure the seasoning coats the fish well.
3
<strong>Grill the Fish:</strong> Heat a grill or non-stick skillet over medium-high heat. Add the remaining tablespoon of olive oil. When it is very hot, place the fish fillets. Grill for 3-4 minutes on each side, or until the fish is cooked through and flakes easily. Avoid stirring too much to form a nice crust.
4
<strong>Serve:</strong> Remove the sea bass fillets from the grill. Serve immediately, placing a generous portion of the fresh tropical salsa over each fillet. Decorate with a sprig of cilantro or a slice of lime for a final touch. Enjoy this explosion of freshness!
Equipe sua Cozinha
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Chef Tips
- Dry the dorado fillets with paper towels so that the olive oil sears the meat without steaming it.
- Cut the mango and avocado into uniform millimeter cubes to harmonize the presentation over the fish.
- Grill the fish for only 3 to 4 minutes on each side; the meat will be done when it flakes cleanly.
Variations
- Add 1/2 seeded and minced finger chili to the salsa for a Caribbean spicy touch.
- Grill the mango slices on the griddle before chopping to give intense smoky notes to the salsa.
- Serve the shredded fish inside soft corn tortillas like Baja California-style fish tacos.
Substitutions
- Golden fish can be replaced by sea bass fillets, king mackerel, yellow hake, salmon, or thick tilapia.
- Firm ripe mango can be swapped for chopped pearl pineapple or fresh cubed peaches.
- Fresh cilantro can be replaced by fresh chopped parsley combined with small mint leaves.
How to Store
Store the grilled dorado fillets in an airtight container in the refrigerator for up to 2 days. Keep the tropical mango and avocado salsa in a separate container with film stuck to the surface for up to 24 hours.
Can You Freeze It?
It is not recommended to freeze the cooked grilled fish or the fresh avocado salsa; the fish meat dehydrates and the avocado darkens and loses its buttery consistency.
What to Serve With
Pairs perfectly with traditional coconut rice, light mandioquinha puree, cassava chips, and cold beer.
Frequently Asked Questions
How to prevent the fish fillet from sticking to the grill or pan?
Heat the skillet until it is very hot before pouring the olive oil and only turn the fillet after 4 minutes, the moment when the sealed crust naturally detaches from the bottom of the pan.
How to prevent the avocado in the tropical salsa from darkening?
The fresh lemon juice in the mixture acts as a natural antioxidant; to ensure freshness, chop the avocado last and toss it immediately in the citrus juice.
What is the correct doneness of the golden fish?
The dorado should be opaque and firm to the light touch, but still shiny and moist on the inside; overcooking leaves the fibers dry and hard to chew.
What is the best mango variety to prepare the salsa?
The Palmer mango or Tommy mango are ideal because they have firm pulp, vibrant coloring, and almost total absence of fibers, allowing for perfectly cut cubes.
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