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
Process
- 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.
- 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.
- 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.
- 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...
