Light grilled dorado

Dorado, or sea crucian, is one of the most ancient commercial sea fish. Surprisingly, it was cultivated by farmers back in Ancient Rome. Since then, the popularity of this amazingly tasty fish has only grown. It is held in high esteem by European housewives, and is a record holder of popularity in restaurants. Moreover, you can cook it in principle in any way, including eating it raw.

1. Calories
   0 kcal
2. Protein
   1,31 gram
3. Fat
   10,31 gram
4. Carbohydrates
   3,61 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Dorado
   2 pcs.
2. Lemon

   ---

   
   1 piece = 120 g
3. Sunflower oil refined

   ---

   
   1 tbsp. l. = 17 g
4. Spices for fish

   ---

   
   1 tbsp. l.
5. Parsley

   ---

   
   30 g
6. Salt

   ---

   
   to taste

Steps:

1. 
   Wash the lemon with cold running water and pour boiling water over it. Clean the fish from scales, remove the entrails, and wash thoroughly with cold water. Wash the parsley with cold water and dry on a napkin.
2. 
   Mix fish seasoning with salt and mix well. Sprinkle the prepared fish with the prepared mixture and rub it into the surface with your hands. Place branches of prepared greens in the belly. Sprinkle with lemon juice and leave for 30 minutes. On each side of the carcass, make 3-4 transverse cuts with a knife.
3. 
   Grease the grill grate with vegetable oil. Also brush the marinated fish with oil. Grill over smoldering coals for 15 minutes, remember to turn the grill every 2 minutes.
4. 
   Serve dorado hot as an independent main course. When serving in portions, place on a plate, garnish with lemon slices and fresh herbs.