Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

Panfried balsamic dorado with homemade spanish green tomato, papaya and chilli gazpacho

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious Pescatarian
  • 20 minutes
  • 8 to 10 minutes
  • Klein Constantia Chardonnay 2007


  • 6 ripe Discoveries Spanish green tomatoes
  • 1 small ripe papaya
  • ½ fresh habanero chilli
  • ½ cup fresh coriander
  • ½ cup avocado oil
  • Maldon sea salt, for seasoning
  • 4 x 200 g portions dorado
  • 4 T balsamic vinegar
  • 2 ripe avocadoes, peeled and stoned

Cooking Instructions

Cut all but 2 tomatoes and the papaya into small chunks.
Chop the habanero chilli and coriander.
Puree the above ingredients, and 2 T avocado oil, until combined.
Season with ½ t crushed salt crystals.
Score the skin of the dorado.n Rub in the balsamic vinegar.
Sear the dorado in a hot pan with the remaining avocado oil and balsamic vinegar for about 8 minutes, or until cooked to your liking.
Scoop out the avocado flesh and divide among four dishes. Spoon over a good helping of the gazpacho.
Top with the warm balsamic dorado fillets.
Serve with the remaining 2 tomatoes, thinly sliced.
Scatter over a little sea salt.
Per serving: 2108.7 kJ, 39.9 g protein, 28.2 g fat, 22.6 g carbs

TASTE’s take:
Take one bottle of balsamic vinegar...and transform it in three glamorous ways using these quick-to-the-table recipes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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