Dorado El Dorado

This low-fat dish is brilliantly colored and bursting with the assertive flavors of Baja, Mexico. The fish is a great fighter with firm, slightly sweet and moist flesh. The skin should be removed before cooking.

Dorado El Dorado


  • 4 6 ounce dorado fillets
  • juice of 1 lemon
  • juice of 1 lime
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground oregano
  • 1/4 teaspoon salt
  • 1/4 cup fresh cilantro minced
  • 1 cup fresh tomato diced
  • 1/2 medium red onion cut into rings
  • 1 jalapeno pepper seeded and finely diced
  • 2 Anaheim pepper seeded and sliced into thin rings
  • 2 garlic cloves thinly sliced
  • 2 teaspoons brown sugar


  • Preheat oven to 400 degrees. Lightly coat a 9 by 9 inch baking dish with pan spray and lay fillets in dish. Squeeze lemon and lime juice over fillets and season with next 3 ingredients. Top each fillet with cilantro and tomato. Arrange onion, peppers and garlic slices over fish. Sprinkle brown sugar over evenly. Bake uncovered for 20 minutes or until fish is moist and flaky.

Leave a Comment

Recipe Rating