Crispy Pan-Fried Fillet of Dorado

Let’s learn how to make a super delicious fish with a crispy golden crust. Today I will teach you how to cook a fillet of dorado, also known as mahi mahi. This pan-fried dorado recipe will allow you to prepare a perfect dinner in just 20 mins. This succulent fish fillet with a super crispy crust will be loved by everyone. 

What is a Crispy Pan-Fried Fillet of Dorado?

Crispy Pan Fried Fillet Dorado refers to a technique used in the preparation of dorado fish, also known as mahi-mahi fish. In this dish, you need to season dorado fillets and pan-fry them until golden and crispy on the outside and tender and juicy inside. Because of its simplicity and the rich flavor of the fish, this dish is popular in many coastal cuisines around the world.

The taste of a crispy pan-fried dorado is a wonderful combination of textures and aromas. The outer layer is crispy and provides a satisfying crunch, while the inner layer is juicy and tender. The dorado itself has a delicate, slightly sweet flavor. This is enhanced by the seasoning and the crispy frying process. The dish can be both refreshing and savory when paired with fresh herbs, lemon, or a light sauce.

How to Cook Fish Fillets in a Pan – Perfectly!

• Use a heavy-based pan – it doesn’t have to be non-stick, but it must be a heavy pan;
• Before adding oil, heat the pan;
• If the fish sticks a little, don’t move it until it releases naturally;
• Pat the fish dry before you cook it;

Pan-Fried Fillet Dorado Ingredients

• Dorado: Dorado, also known as gilthead bream, is a tasty and versatile fish. 
• With a mild, slightly sweet flavor, it has firm, white flesh that holds up well to frying. 
• Butter: Butter is used as a basting agent for the fish and is a rich ingredient in the dish. 
• It helps create a golden brown crust while imparting a rich, buttery flavor that complements the mild flavor of the dorado.
• Orange Zest: The orange zest adds a bright, citrusy note to the dish, which enhances the overall flavor profile of the dish. 
• The zest contains essential oils that impart a fresh, aromatic essence to the fish, balancing the richness of butter with the dorado’s natural sweetness.
• Thyme: Thyme is an aromatic herb that brings a subtle earthiness and a touch of mint to the dish. It pairs well with fish because it provides an herbal note that complements the mild flavor of the dorado. 
• Garlic: Garlic adds a strong, savory flavor to the dish. 
• When the garlic is fried, it becomes slightly sweet and caramelized, which adds depth and complexity to the flavor profile. 
• Salt: To season the fish and enhance its natural flavors, salt is essential. 
• It helps bring out the dorado’s sweetness and balances other ingredients for a well-rounded, flavorful dish.
• Sunflower oil for frying: Sunflower oil is used for frying fish because of its high smoke point and neutral taste. 
• Without overpowering the delicate flavor of the dorado, it allows the fish to cook evenly and create a crispy exterior. 

Recipe for Pan-Fried Fillet of Dorado (Mahi Mahi)

1. First, dry the fish fillets well with napkins.
2. Sprinkle the skin with salt. Turn the fish over.  
3. Then, add the thyme, garlic, and orange zest. 
4. Heat the pan well. 
5. Add the oil and place the fillet on the pan, skin side down. 
6. Fry on medium heat for 4-5 minutes. Then, add the butter. Pour the melted butter over the fish for 2 minutes. 
7. Transfer to napkins. Remove excess fat.
8. Serve and enjoy!

Chef Recipe Tips

• Add additional soy sauce to the marinade and replace the orange zest with lime or lemon zest. 
• If the frying pan is not non-stick, you can put parchment to prevent the fish from sticking. 
• Perfect with Beurre Blanc or Hollandaise sauce.

Pan-Fried Fillet of Dorado Origin

Dorado (mahi-mahi), is a fish native to warm ocean waters worldwide, particularly the Atlantic, Pacific, and Indian Oceans. Pan-seared fillets are a classic cooking method used in many coastal regions, from the Mediterranean to the Caribbean and beyond. 

This preparation enhances the fish’s natural flavors while adding a delicious crunchy texture. Over time, crispy pan-seared fish dishes have become a staple in various culinary traditions, appreciated for their simplicity and flavor.

How to Store and Reheat the Fish

Allow the fried fish to cool for a short period of time at room temperature. This will help maintain its crispness. When the fried fish has cooled down, place it in an airtight container or wrap it tightly in aluminum foil. Store in the refrigerator to keep them fresh.

If you are storing several pieces, place a layer of parchment paper or wax paper between each piece to keep them from sticking together and losing their crispness.

To reheat the fish, use a warm oven instead of the microwave to keep the fish crispy.

Best Side Dishes for Pan Fried Fillet Dorado

• Lemon Herb Rice. Lemon Herb Rice is a light and aromatic side dish. It’s the perfect accompaniment to pan-seared dorado. The mild, sweet flavor of the fish is enhanced by the zesty lemon and fresh herbs such as parsley or dill. The rice absorbs the lemony flavor and provides a refreshing balance to the crispy texture of the fillet.
• Grilled Vegetables. Grilled vegetables like zucchini, peppers, asparagus, and cherry tomatoes add a smoky taste and bright colors to the dish. The natural sweetness of the vegetables complements the crispy texture of the dorado.
• Garlic Mashed Potatoes. A creamy, comforting contrast to the crispy fish, garlic mashed potatoes are the perfect accompaniment. The richness of the mashed potatoes, combined with the strong taste of garlic, creates a satisfying combination that elevates the overall dining experience.
• Green Salad with Vinaigrette. A fresh green salad with a zesty vinaigrette adds a crispness and refreshment. Mixing greens such as arugula, spinach, and lettuce with a light lemon or balsamic vinaigrette provides a healthy and tasty counterbalance to the fried fish.
• Avocado Salsa. Add a fresh and creamy element to your meal with avocado salsa, made with diced avocados, tomatoes, red onion, cilantro, and lime juice. The bright flavors of the salsa complement the mild flavor of the dorado, adding a vibrant touch to the plate.