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Dorado is also referred to as Dolphin fish in the Caribbean, not to be confused with Flipper and his friends. My first taste of dorado was one we caught while crossing the Atlantic from Europe to Grenada. The colours of the fish's skin while still in the water are fantastic - metallic blues and yellow, which change to a dull silver once it has been pulled out of the water. It is a very easy fish to skin and fillet, with very little waste. I served it with instant mashed potatoes and tinned garden peas, and it was one of tastiest meals of the crossing. SERVES 4 Preparation Time: 10 Minutes |
| 1 lb. dorado, or other firm white fish,filleted | 1/2 cup mayonnaise |
| 1 small tin sliced mushrooms, drained, or fresh mushrooms if possible | 2 tblsp grainy Dijon mustard |
| 1 medium onion, chopped | 1 tblsp dry sherry |
| 1 clove garlic,crushed | Dash of Tabasco sauce |
Heat a knob of butter in a small pan, and gently fry the onion until soft. Take off the heat, and add all the other ingredients apart from the fish. Mix well. Lay the fish fillets in a baking dish, and pour the creamy sauce over. Cover the dish with tinfoil, and bake in a medium oven for 20 minutes.
Serve with mashed potatoes and a green vegetable, such as sugar snap peas.