Pescado Dorado Recipe

Prepare fish

Pat the loup de mer fillets dry with paper towels; this helps achieve a golden crust.

Season both sides of the fillets evenly with 1 tsp kosher salt and 1 tsp black pepper.

In a shallow dish, combine 1/2 cup flour and 1/2 tsp smoked paprika. Lightly dredge each fillet in the seasoned flour, shaking off excess.

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and 2 tbs unsalted butter. When the butter is foaming and the oil shimmers, carefully add the fillets skin-side down (if skin-on) or presentation side down.

Cook undisturbed for 3–4 minutes until a deep golden crust forms. Flip and cook the other side 2–3 minutes until fish is opaque and flakes easily (internal temperature ~ 135–140°F / 57–60°C for medium). Total cook time depends on thickness (about 6–8 minutes).

Remove fish to a warm plate. Squeeze half the lemon over the fillets and tent loosely with foil to keep warm while finishing plating.

Rinse 1 cup long-grain white rice under cold water until the runoff is clear to remove excess starch; drain well.

In a medium saucepan bring 2 cups water, 1/2 tsp salt, and 1 tsp vegetable oil to a boil over high heat.

Add the drained rice, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.

In a medium bowl combine 2 cups diced tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, and 1 minced jalapeño (seeded for less heat).

Add 2 tbs fresh lime juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix gently and taste; adjust salt or lime as needed.

Let the pico sit for at least 10 minutes at room temperature to allow flavors to meld. Keep refrigerated if making more than 30 minutes ahead.

In a small bowl or jar make the vinaigrette: whisk or shake together 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 2 cups baby arugula.

Dress the salad with about half the vinaigrette and toss to coat. Reserve remaining vinaigrette to dress additional portions at the table if desired. Taste and add more dressing or salt if needed.

Divide warm rice between two plates (about 1/2 cup cooked rice per serving if serving 2).

Place one pan-fried loup de mer fillet next to the rice on each plate.

Spoon 2–3 tbs of pico de gallo next to or over the fish as desired.

Add a generous portion of the cabbage-arugula salad to each plate.

Garnish with lemon wedges and a sprinkle of chopped cilantro if using. Serve immediately while the fish is hot and rice is warm.