Lime Marinated Dorado with Cilantro Cabbage (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Ingredients:
olive oil |
2 whole dorado or mahi mahi (about 12 ounces to 1-pound each) |
2 limes |
sea salt |
1/2 white cabbage, shredded |
1/2 red cabbage, shredded |
1/3 cup orange juice |
1/3 cup lime juice |
1 cup mayonnaise |
salt and freshly ground black pepper |
1 small bunch cilantro, roughly chopped, for garnish |
tomatillo salsa, recipe follows |
1 pound tomatillos, husked and rinsed |
6 cloves garlic, unpeeled |
1 small onion, cut into quarters |
1 1/2 tablespoons olive oil |
salt and freshly ground black pepper |
1 jalapeno, stemmed, seeded, and minced |
1 lemon, juiced |
1 lime, juiced |
Directions:
1. Preheat a grill or skillet or medium-high heat. Either grease grill or add 2 tablespoons olive oil to skillet.
2. Score the fish on both sides through the skin. Cut 2 limes and squeeze over the top of the fish. Stuff the inside cavity with the remaining limes. Season with sea salt and drizzle with olive oil. Please the fish onto the grill for about 4 to 6 minutes per side.
3. Meanwhile, make the Cilantro Cabbage: In a large bowl, combine the cabbages, orange juice, lime juice, mayonnaise and salt and pepper, to taste. Stir well and set aside to allow the flavors to meld.
4. Remove the fish from the grill, place over the Cilantro Cabbage and garnish with cilantro. Serve alongside the Tomatillo Salsa.
5. Roasted Tomatillo Salsa:
6. Preheat the oven to 400 degrees F.
7. Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.
8. Yield: about 2 1/2 cups
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