Monday, June 21, 2010

A great recipe from Pacific Wave...

Pacific Wave sent us a great recipe...

Dorado Stacks with Salsa Verde

Ingredients – Serves 4
  • 4 Dorado fillets (or any other meaty white fish with no bones)
  • 1 large Aubergine (Eggplant) – cut into ½ inch thick slices
  • 2 Beef Tomatoes – thinly sliced
  • 1 Small ball of Mozzarella Cheese – thinly sliced
  • 1 handful of Fresh Basil – remove stalks
  • 2 tablespoons Balsamic Vinegar
  • 3 tablespoons Olive Oil
For the Salsa Verde
  • 2 large handfuls Parsley – finely chopped
  • 2 tablespoons Capers – rinsed
  • 1 tablespoon Dill Pickles – finely chopped
  • 1 tablespoon Anchovies – finely chopped
  • 2 cloves Garlic – crushed
  • 3 tablespoons Red Wine Vinegar
  • 3 fl oz Olive Oil
  1. Make the salsa verde by combining the parsley, capers, dill pickles, anchovies and garlic in a bowl, then stir in the red wine vinegar and olive oil. Set aside.
  2. Brush the aubergine (egg plant) with some of the olive oil and cook under a hot grill or in a griddle pan until golden brown on both sides. Drain on kitchen towel.
  3. Heat a little oil in the griddle pan and cook the dorado fillets until golden brown. Add the balsamic vinegar to the pan with the fish and cook for 1 minute.
  4. On 4 serving plates layer the aubergine (egg plant) followed by the basil, tomato, mozzarella and dorado. Then drizzle with the salsa verde and serve...

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