Dorado with Green Sauce and Pico de Gallo Recipe

[Offishial Business Outdoors]

   
Dorado with Green Sauce and Pico de Gallo Recipe Jon Whittle
Guatemala’s Casa Vieja Lodge is known for not only some of the world’s best billfishing, but for its five-star hospitality and delicious meals as well, such as this unique and flavorful dorado dish. This recipe pairs perfectly with Tito’s Handmade Vodka Gimlet.
Ingredients | Serves 2 to 4

• 1 lb. dorado fillets
  
  
• 1 cup jasmine rice
  
  
• 2 Tbsp. cilantro
  
  
• 1 Tbsp. flat-leaf parsley
  

For the Sauce

• 2 ripe avocados, sliced                                     
  
  
• 4 oz. cream cheese, room temperature
  
  
• 4 oz. sour cream
  
  
• 1/2 cup white onion, ­­small-diced
  
  
• 2 cloves garlic, minced
  

For the Pico de Gallo

• 1 mango, small-diced
  
  
• 1/2 small red onion, small-diced
  
  
• 1 vine-ripened tomato, diced
  
  
• 1/2 jalapeño pepper, minced
  
  
• 1 lime, juiced
  

Directions
Season dorado fillets with salt and pepper, then refrigerate for one hour. Saute or grill fish until done. Season the rice water with cilantro and parsley, then cook the rice as directed. In a food processor, blend the mango, sour cream, cream cheese and avocado until smooth. Saute the white onion and garlic, add sauce to incorporate, and spoon over fish. For the pico de gallo, combine the mango, red onion, tomato and jalapeño pepper with the fresh lime juice. Top the fish with pico.

[So.Cali]

Take the tomato out, and it sounds good! (I don’t like tomatoes)

[Offishial Business Outdoors]

Haha. More people i know dont like tomatoes