Pan-Roasted Dorado on Fresh Corn Salad Recipe
Enjoy a light and flavorful pan-roasted dorado served on a vibrant fresh corn salad. This easy recipe features succulent fish cooked to perfection. Try it.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Spatula
- Colander
- Mixing bowl
- Serving platter
- Serving bowl
Ingredients
- 4 portions dorado, about 200g each, filleted but not skinned
- Olive oil
- Maldon sea salt and milled pepper
- Baby cos leaves
- 4 large sweet corn cobs
- 2 tablespoons good olive oil
- 3 tablespoons thick mayonnaise
- 2-3 tablespoons snipped chives
- 1 sweet red pepper, finely chopped
- 1 chilli, finely chopped (optional)
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