Orange basil grilled dorado with stir-fried greens

Orange basil grilled dorado with stir-fried greens

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  • 2
  • Easy
  • Carb Conscious Pescatarian
  • 10 minutes
  • 8 minutes
  • Fleur Du Cap Unfi ltered Chardonnay 2005


  • 300-400 g filleted dorado, skin still on olive oil
  • sea salt flakes
  • For the dressing, mix together:
  • 2 T olive oil
  • zest and juice of 1 orange
  • 1 cloves garlic, crushed
  • ½ t mustard
  • ½ T honey
  • 2 T shredded basil
  • sea salt and ground black pepper, to taste
  • steamed green beans, for serving

Cooking Instructions

Oil and lightly salt the fish. Place it on a cast-iron grill pan, skin side up, then slide under a hot grill until the skin is blistered. Flip the fish, then spoon over some of the dressing. Cook for a minute or two.
Lift onto plates (or shallow bowls) and pour over the rest of the dressing.
Serve, with the green beans, either hot or at room temperature.

Cook’s tip: Take care not to overcook the fish – it must stay moist to be at its best.

Per serving: 2 102.7KJ, 40.3g protein, 31.9g fat, 9.5g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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