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Dorado in foil on the grill

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3386
Kitchen World
Calorie content 86.7 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 10.9 g
Fats * 14.1 gr.
Carbohydrates* 3.7 gr.
* per 100 gr. product
Dorado in foil on the grill
Content

Dorado meat is dense, but very tender in taste. It contains few bones and is pleasant to cook. Such a fish is good for its natural taste, so when baking it on the grill, add only salt, thyme for aroma and a couple of orange slices for a sweet and sour note. We wrap the dorado in foil so that its glossy layer faces inward.

Ingredients

Cooking process

step 1 out of 5
Wash the fish, cut the abdomen and remove the entrails. Rinse again and then dry well with a paper towel inside and out.
step 2 out of 5
On one side of the dorado, we make parallel cuts with a sharp knife, as in the photo. Sprinkle the carcasses with salt, sprinkle with vegetable oil, put thyme twigs into the incisions and into the inner cavity. Wash the orange, dry it and cut it into thin semicircles. We discard the bones.
step 3 out of 5
We prepare pieces of foil for wrapping each fish separately. Put some of the orange slices on the foil. We put the remaining slices into the incisions of the fish. We wrap the dorado so that all the edges of the foil are tightly closed, and all the juices remain inside.
step 4 out of 5
We bake dorado on a grill on a charcoal grill for about twenty five to thirty minutes, periodically turning the fish over. You can also cook fish on the wire rack and in the oven - it will take a little less time, twenty to twenty-five minutes.
step 5 out of 5
Serve hot fish directly in foil. We unfold and enjoy the magical scent. Additionally, you can serve fresh vegetable salad, rice, potatoes.
Bon Appetit!

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