Dorado in Palermitan Sauce with Asparagus and Lime
Main Dishes • European
Description
Dorado in Palermitan Sauce with Asparagus and Lime
Ingredients
- Skin-on dorado fillet 10 oz
- Asparagus 5 oz
- Marinated cherries 0 oz
- Parsley 0 oz
- Basil 0 oz
- Lime 1 piece
- Mild Chili Spice 1 piece
- Anchovies 0 oz
- Capers 0 oz
- Olives stuffed with lemon 0 oz
- Kalamata olives 0 oz
- Garlic 3 cloves
- Olive Oil 0 fl oz
- Crushed Tomatoes in Their Own Juice 0 oz
- Dry White Wine 0 fl oz
- Ocean salt 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
In salted boiling water, add the halved asparagus and cook for 5 minutes.
Step 2
Make two parallel shallow cuts on the skin side of the fish fillet and fry in a non-stick skillet for 2 minutes on each side until golden brown, seasoning with salt and pepper.
Step 3
Remove the flesh from the olives and black olives, and cut the cherry tomatoes into quarters.
Step 4
Cut 2 thin slices of chili pepper, and finely chop the parsley and basil.
Step 5
Finely chop the garlic and anchovies and sauté them in olive oil for 1 minute.
Step 6
Add 40 ml of dry white wine and the tomatoes in their own juice, parsley, basil, the flesh of the olives and black olives, cherry tomatoes, chili pepper, and capers, season with salt, and simmer for 2 minutes.
Step 7
Place the cooked fish on a plate, drizzle with sauce, arrange the boiled asparagus alongside, garnish with half a lime, and serve.
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