Here is my “Fish Recipe of the Week” for you guys.
Dorado with Coconut on Rice
Enjoy! Yum….the Dorado have just started to show up, we have coconuts all the time and the rest should be in any kitchen!
Understand that I am not a chef, don’t pretend to be, but do like to cook. This recipe is a modified one from Joel Rapp’s 1991 Ballantine Books “Fabulous Fish>
Since we had all the ingredient on hand, and it sounded great, it was our choice for dinner and the prep time was only about 30 minutes. The hardest part for me was grating the coconut, but where you live you can probably buy canned or boxed Coconut Milk (not the stuff they make Pina Coladas with).
For the coconut milk you need:
¾ cup grated coconut
¾ cup milk
Mix together, bring to a boil, reduce to low heat for two minutes, strain, retain the milk.
Start the rice with 1 cup rice, two cups water, bring to a boil, reduce to simmer, cover and simmer for several minutes and turn off the heat leaving rice covered for 20 minutes, the time it takes to reduce the sauce and cook the fish!
For the sauce (you can do like I did and prep all the material ahead of time, grating the coconut took
almost 15 minutes and made my fingers cramp!)
Coconut milk you just made
1 diced onion
½ seeded Jalapeno
½ tablespoon grated ginger
2 minced garlic cloves
¼ teaspoon Tumeric
Juice of ½ lemon
2 ground-up pecans (I used walnuts instead, they were great)
Heat mixture to a boil stirring constantly, lower to a simmer until reduced to just less than 1 cup.
Take 1 pound Dorado fillets cut into 1” slices, 12/ lemon cut into wedges and add to sauce.
Simmer to another 10 minutes, stirring until the Dorado just starts to flake.
Put a pile of rice on the center of the plate and form a bowl, spoon in a good portion of Dorado/Coconut mix.