Mediterranean Dorado with Aubergine and Asparagus salad

The past few recipes of mine have been mostly Asian or Indian. Recently I had traveled to Tunisia … so cooking something Mediterranean was on my mind.

With the Covid-19 lockdown … some Dorados calling out for me from my freezer … couldn’t have been a better opportunity 🙂

Recipe:

1. Aubergine salad
   • Take 1 medium sized aubergine and cut into thin stripes, of about half cm thickness
   • Heat some olive oil in a pan
   • Add Spanish Pimiento to the oil, some mixed Italian herbs
   • Add the aubergines to the mix
   • Saute gently until all the pieces are covered in oil (add more olive oil if it runs dry)
   • Add some salt and pepper to taste
   • Add chopped sun dried tomatoes
   • Saute until the aubergines are soft and properly cooked (about 10 min)
   • Keep the mix aside and re-use the pan for the Asparagus salad
2. Asparagus salad
   • Take 3-4 green asparagus sticks
   • Scrape off the stiff skin of the Asparagus
   • Cut them in rolling pieces (to even sized pieces)
   • Re-use the pan from before and add a bit of olive oil
   • Add a bit of Spanish Pimiento if needed and some salt to taste
   • Add the Asparagus pieces
   • Saute gently for 7-8 min
   • Keep them aside and reuse the pan for frying the Dorado
3. Dorado
   • Wash a Dordo, scrape off the scales if needed
   • Gently coat the fish with a mix of flour, pepper, turmeric and salt
   • Heat some olive oil in the pan already used for the salad
   • Gently place the Dorado into the hot pan
   • Fry each side, rotating the sides every 7 min, on a medium flame for about 4 times

Serve all together in a plate with some good wine ….

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