Fis Recipe of the Week

GRILLED DORADO WOTH PINEAPPLE SALSA

This weeks recipe was easy to go with because everything used in it is in season and easily available.

The Dorado is easy! Go catch one and use about four 1/3 pound fillets, or go to the store and buy some (not as fun).

Make a quick marinade for the fish using:
2 finely diced scallions (smash with a spoon to bring out the oils)
½ cup avacado oil (or any other good quality oil)
1 tsp. Lime zest
¼ cup lime juice
Mix it all and marinate the Dorado for 30 minutes prior to grilling.

Salsa:

½ small sweet pineapple chopped into small bits
2 scallions chopped fine
¼ cup chopped cilantro
Juice of 1 Lime
1 Jalapeno pepper, seeded and veined, diced fine
1 tsp. Oyster sauce
1 tbsp rice vinegar
1 tbsp avacado oil (or olive oil)
salt and pepper to taste

Mix and let set in the fridge for a few hours so the flavors meld.

Serve the Dorado with the salsa on the side and some cole-slaw!

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