Skewered Fish Dorado Cuban Style
Dorados worldwide have many names. In Hawaii, it's called mahi-mahi which means "very strong." In Greece it's called koryphe, which means "at the top." And in latin countries, it's called dorado, which means the "golden one". That's what my Cuban fishing buddy Ray called his catch from his kayak, a dorado. I asked, "how are you cooking it?" He replied, "I'm having skewered fish on the grill!"
Inspired by Ray, I decided to skewer up some dorado too. In this recipe, I'm weaving classic Cuban vegetables, spices and flavors to create a dish that any Cuban would be proud to serve. Cuban skewered fish! Here you go Ray, and thanks for the dorado fillets!
Got some dorado? Try my dorado ceviche on tostadas recipe! Straight out of Mexico!
This picture of Ray and his close to shore catch, says it all.
Skewered Fish Cuban Dorado (serves 4)
1 pounds dorado fillets, cut into 1 ½ inch cubes
2 pablano peppers cut into 1 ½ inch squares
1 pound pac of button mushrooms, caps only
1 onion quartered, layers separated
1/4 cup of vegetable oil
2 lemon juiced
1 tablespoon of ground cumin
1 tablespoon kosher salt
1 tablespoon coarse black pepper
6-8 skewers, (if possible use rosemary skewers straight from a garden, otherwise use wooden skewers)
Making The Skewered Fish
1. Prepare the rosemary skewers by cutting straight rosemary branches 10 inches in length. Starting 2 inches from the top, strip the leaves from the branches. If you cannot find rosemary to use as skewers, use store bought wooden skewers. Before using, submerse the wooden skewers in water for at least 15 minutes.
2. Now weave the dorado, pablano pepper, and mushroom caps on a skewer. Repeat in that order until the skewer is filled. Place the skewers in a swallow pan.
3. In a seperate bowl, create a cuban marinade by mixing vegetable oil, the juice of 2 lemons, cumin, salt and pepper. Brush the marinade liberally over the skewers then refrigerate to 2 hours.
4. Prepare your outdoor Bbq, or preheat your indoor broiler. When the Bbq or broiler at full temperature (500F), cook the skewers and turn them once. This should take no longer than 4-6 minutes per side.
5. Place the skewers in a serving platter, then immediately drench them with the juice of two limes. Make sure your limes are good and juicy. Serve and enjoy!