One of the reasons I am eternally grateful for my papi is that he loves to go fishing. It's not something that I personally enjoy, but I really love it when he comes home smelling like the ocean with a cooler full of freshly caught fish that he shares with the whole family. My favorite treat that he brings home? Dorado, also known as mahi-mahi.
The fish, also known as the common dolphin but NOT actually related to the marine mammals that we call dolphins, can be found in the Caribbean Sea, the Pacific coast of Costa Rica, the Gulf of Mexico and many other regions of the world. It has become very popular, in particular when making fish tacos like these. Although there are many variations, my favorite combination is to pair a lemon-infused dorado (using lemongrass and white wine) with chimichurri and sundried tomatoes, which give the recipe a little dose of sweetness. Serve this healthy Latin recipe to your entire family. Trust me, they'll love it!
Read more in ¿Qué más? Latin ingredient of the week: Chimichurri (EXCLUSIVE RECIPE)
Lemon-infused Dorado Tacos with Chimichurri & Sundried Tomatoes
Prep: 10 minutes__Cook:__ 15 minutes__Makes:__ 4 tacos
Ingredients:
4 (3oz) Dorado, or mahi-mahi, fillets
1/2 cup lemongrass, chopped
1 tablespoon olive oil
2 tablespoons minced garlic
3/4 cup dry white wine
Salt & pepper, to taste
4 Tortillas (I used La Tortilla Factory Fiber & Flax Corn Tortillas)
4 tablespoons chimichurri sauce (like my recipe here)
12 sundried tomatoes, chopped
Directions:
1. Preheat your oven to 450 degrees F.
2. Meanwhile, take a deep baking tray and spray the bottom with olive oil. Place your lemongrass on the bottom. Then, take your dorado fillets and rub them with a light coating of salt and pepper, or to taste. Lay them on top of the lemongrass, then drizzle the olive oil on the fish and top with the minced garlic. Finally, slowly pour the wine on the side and make sure that it covers the bottom of the pan. Then, cover loosely with aluminum foil.
3. Bake fish for about 15 minutes, or until done. Take out of oven and let cool, disgarding the cooked lemongrass and garlic.
4. While the fish cools slightly, take each tortilla and spread about 1 tablespoon of chimichurri sauce. Then, take the dorado and chop it into smaller pieces and place on top of the chimichurri sauce. Finally, top off with the chopped sundried tomatoes and a small drizzle of the cooked wine, if desired. Serve and enjoy the meal!
Image via Irina Gonzalez
