Recipe of the Month

Cilantro Dorado
4 filets of Dorado (Mahi Mahi) You can recognize Dorado by the polka dots on the flesh.
1 bunch of cilantro
2 cloves garlic
salt and pepper

Lots of butter (cholesterol count is not even an issue with this recipe)

Heat the butter (be careful not to burn it) Add the finely chopped garlic and sauté for about a minute, then add the finely chopped cilantro and keep stirring. Once you feel that the garlic is thoroughly cooked and not burned, remove from heat and set aside.

Prepare some rice. You may have noticed that rice packages in Mexico do not include instructions. This is because everyone in this country seems to know how to cook rice by simple instinct. If you are missing the 'rice gene', here is a basic recipe:
1-cup rice
2 cups water (minus a tiny bit if you prefer firm rice)

Sprinkle of salt
Combine and bring to boil, then turn down flame, and simmer for 12 - 15
minutes. (Don't peek, it is rumored that the rice gets tough if you do)

Now back to the recipe of Cilantro Dorado. Heat butter in a skillet until it is very hot. Place the Dorado filets in the skillet and coat with salt a pepper. Cook for 2 minutes then turn, coat the other side with salt and pepper and cook for 2 minutes longer or until the fish is slightly browned.

Heat the cilantro sauce. Place rice in molds and set on plates. Add a fillet of Dorado and drizzle the cilantro sauce over both the fish and rice. Voila!

Check out Nicole's web site to find more fish recipes.
Nicole Martin

Coldwell Banker La Costa

nmartin@cblacosta.com
Home 221-6036