- Dorado - 1 piece
- Lime - 1 piece
- Spinach (bundle) - 1/2 Pieces
- Cream - 100 Milliliters
- Olive oil - 2-3 Art. spoons
- Rice - 200 Grams
- Spices - - To taste (peppercorns, sea salt, dry herbs, curry)
Ingredients. The Dorado fish looks very unusual, so it is unlikely that you will confuse it with some other. We divide the fish: we clean the scales, remove the gills and the entrails. Sea bass, unlike the usual, is cleaned very easily - a pleasure. Necessarily do on the fish a few transverse shallow cuts - thanks to them the fish will better marinate and keep the shape when baked. Spice the spices in a mortar until homogeneity. We rub the fish with salt and spices, thoroughly pour the juice of half of the lime. We leave for half an hour to marinate. While marinating fish, prepare the sauce for it - it's also important, although for lack of ingredients, the sauce can be neglected. We put the leaves of spinach into the bowl of the blender (it is better to pre-coat with boiling water), cream, salt and a small amount of lime juice. Grind to homogeneity. In a frying pan, warm up a small amount of olive oil, we also add our sauce from the blender and cook on medium heat about half. Ready sauce for consistency should resemble thick sour cream. The sauce is served cold, so it must be cooled. Marinated fish should be dried with a paper towel, so as not to burn with baking. Then we put the fish on a grill pan. Fry about 6-7 minutes on each side. When the thickest part of the fish is ready - then all the fish is ready. Remove fish from the fire, to taste, sprinkle with lime juice. Serve with rice and sauce.
Servings: 1