This is an excellent lunch or dinner entrée. I have combined numerous vegetables and textures so that it can be served on its own without additional side dishes.
Dorado Stacks with Salsa Verde
- 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
- 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
- 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
Pacific Wave is available for yacht charters sailing vacations in the Caribbean. Pacific Wave is a 72-foot sloop with a crew of two. The yacht is fully air conditioned and accommodates up to 6 guests in 3 cabins.
REMINDER of Pacific Wave's special offer for 2010 charters: CLICK HERE
Pacific Wave is currently available for New Years in the Virgin Islands
Contact Paradise Connections Yacht Charters to book PACIFIC WAVE
View Pacific Wave's online brochure
For more yachts, visit our website: www.ParadiseConnections.com
View Pacific Wave's online brochure
For more yachts, visit our website: www.ParadiseConnections.com
