Grilled Dorado, Barbados-StyleTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:130.8 kcal
Proteins:15.6 g
Fats:3.5 g
Carbohydrate:8.4 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:62.6 mg
Sodium:150.1 mg
Calcium:33.3 mg
Energy:855 kcal
Proteins:102.3 g
Fats:23.1 g
Carbohydrate:55.1 g
Fibers:3.4 g
Sugar:5.4 g
Cholesterol:408.9 mg
Sodium:981.4 mg
Calcium:217.4 mg
SIMILAR RECIPES
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Sea Bream with Saffron and Sherry Vinegar
Dorado (or other fish) cooked in a salt crust
Mahi Mahi (Dorado) Cayman Style
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
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apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
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madeira shallot sauce
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vermouth sauce
apple dressing
cheese parmesan tuiles
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artichokes dressing
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Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
g
whole sea bream
90
ml
butter
1
onion, sliced
3
shallots, minced
1
lime
1
hot chili, seeded and chopped
500
ml
bread crumbs
1
tomato, sliced
METHOD
- rub the cavity of the fish with salt, pepper and garlic and coat with butter;
- sauté the onion in butter in a small saucepan; add the breadcrumbs, shallot, chili and lime juice and mix well; add some butter if necessary; season with salt and pepper;
- stuff the cavity of the fish with this mixture; close up with a skewer;
- place the stuffed fish in a buttered baking dish; cover with tomato and onion slices; sprinkle with breadcrumbs; pour 125 ml (1/2 cup) water into the dish; cook for 10 minutes at 200° C (400° F); turn the oven off and let rest for 10 minutes.
- serve with plantain or potato galettes and lime wedges.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Many other kinds of fish can be prepared using this same method.
