Dourada Grelhada c/ Molho de Alho is a Mediterranean dish featuring grilled tile fish served with a garlic and lemon sauce. This version combines the delicate flavor of the fish with the aromatic richness of sautéed garlic and fresh parsley, enhancing its overall appeal. Here's how to recreate this delicious dish at home.

Dourada Grelhada c/ Molho de Alho

Seafood paella with clams, shrimp, mussels, scallops, a half lobster, chicken, pork, and Portuguese sausage.

Paelha a Valenciana

Grilled veal chops. Served with roasted potatoes, rice and vegetables.

Costeletas de Vitela Grelhadas

Lulas Fritas

Grilled New York strip steak. Served with roasted potatoes and vegetables.

Bife Grelhado

Seafood paella with clams, shrimp, mussels, scallops, and a half lobster.

Paelha a Marinheiro

Grilled filet mignon with twin lobster tails. Served with roasted potatoes, rice and vegetables.

Mar e Terra

Pork meat with clams and potatoes in brown sauce.

Carne de Porco a Alentejana

Grilled steak with ham and egg in brown sauce. Served with sliced fried potatoes.

Bife a Portuguesa

Chicken breast sautéed in a Madeira wine sauce. Served with roasted potatoes, rice and vegetables.

Peito de Frango a Madeirense

Beef tips sautéed with mushrooms and onions. Served over rice.

Bife Strogonoff

Shrimp sautéed in a brown garlic sauce. Served with white rice, mixed vegetables, and French fries.

Camarao a Manel

Chicken breast marsala. Served with rice, roasted potatoes and vegetables.

Peito de Frango a Marsala

Veal cutlets Parmigiana. Served over linguini or rice.

Vitela a Parmagiana

Baked red snapper with clams, shrimp, mussels, onions, and peppers in tomato sauce. Served w/ roasted potatoes and vegetables.

Pargo a Pescador

Assorted seafood in green sauce. Served with rice.

Mariscada em Molho Verde

Bacalhau a Gomes de Sa

Grilled jumbo shrimp on the shell. Served with sliced fried potatoes.

Camarao Grelhado com Cabeca

Lobster in red sauce with clams and shrimp. Served with rice.

Lagosta a Marinheiro

Fried filet of fresh codfish w/ scallops and shrimp. Served with rice and vegetables.

Filetes a Portuguesa

Pork strips sautéed in garlic sauce. Served with roasted potatoes, rice and vegetables.

Febras a Trasmontana

Large shrimp sautéed in spicy sauce. Served with French fries.

Camarao a Mocambique

Arroz de Marisco

Grilled squid. Served with boiled potatoes and vegetables.

Lulas Grelhadas

Grilled tile fish w/garlic sauce. Served with boiled potatoes and vegetables.

Dourada Grelhada com Molho de Alho

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.

Prepare the Potatoes

Mince the garlic cloves. In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the lemon juice, salt, and black pepper. Remove from heat and stir in the chopped parsley.

Prepare the Garlic Sauce

Brush the tile fish fillets with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the fish for about 4-5 minutes on each side, or until cooked through and flaky.

Grill the Fish

Steam or boil the mixed vegetables until tender, about 5-7 minutes.

Prepare the Vegetables

Place the grilled tile fish on a plate, drizzle with garlic sauce, and serve alongside boiled potatoes and mixed vegetables.

Serve

Tile fish (Dourada)

Olive oil

Garlic

Lemon juice

Salt

Black pepper

Fresh parsley

Potatoes

Mixed vegetables (carrots, broccoli, etc.)

Paelha: A Traditional Spanish Seafood Dish

Clean and rinse the clams, mussels, and scallops. Peel and devein the shrimp. Cut the chicken and pork into bite-sized pieces. Slice the Portuguese sausage.

Prepare the Ingredients

In a large paella pan or skillet, heat some oil over medium heat. Add the chicken, pork, and Portuguese sausage. Cook until browned and cooked through, about 7-10 minutes. Remove from the pan and set aside.

Cook the Meats

In the same pan, add the cleaned clams, mussels, scallops, shrimp, and lobster. Sauté for 5 minutes until they start to cook. Remove and set aside.

Sauté the Seafood

In the same pan, add more oil if needed and add the rice. Stir to coat the rice in the oil for about 2 minutes. Then add chicken broth and season with saffron, salt, and pepper. Bring to a boil.

Prepare the Rice

Once boiling, reduce heat to low and add back the cooked meats and seafood. Cover and simmer for about 20 minutes until the rice is tender and has absorbed the liquid.

Combine and Cook

Remove from heat and let sit for 5 minutes. Fluff the paella with a fork and serve warm, garnished with lemon wedges.

clams

shrimp

mussels

scallops

half lobster

chicken breast

pork loin

Portuguese sausage (chorizo)

In a bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper.

Prepare the Marinade

Rub the marinade onto the veal chops and let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Marinate the Veal

Preheat the Grill

Place the marinated veal chops on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Chops

Once cooked, remove the chops from the grill and let them rest for 5 minutes before serving.

Rest the Chops

Veal chops

Garlic cloves, minced

Fresh rosemary, chopped

In a large bowl, mix flour, cornstarch, salt, pepper, paprika, and garlic powder.

Prepare the Calamari

In another bowl, combine beaten egg and water. Dip calamari rings in the egg mixture, then dredge in the flour mixture.

Heat oil in a deep pan over medium-high heat. Fry calamari in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.

Fry the Calamari

calamari (squid), cleaned and cut into rings

all-purpose flour

cornstarch

salt

black pepper

paprika

garlic powder

egg, beaten

water

vegetable oil, for frying

Preheat your grill to medium-high heat. Rub the New York strip steaks with olive oil, garlic powder, salt, and black pepper.

Prepare the Steak

Place the steaks on the grill and cook for 4-5 minutes on each side, or until they reach your desired doneness.

Grill the Steak

While the steak is grilling, preheat your oven to 400°F (200°C). Cut the potatoes, carrots, and bell peppers into bite-sized pieces.

Toss the vegetables with olive oil, salt, black pepper, and dried thyme. Spread them on a baking sheet and roast in the oven for 25-30 minutes, or until tender.

Roast the Vegetables

Once the steak is done, let it rest for a few minutes before slicing. Serve the grilled steak with the roasted potatoes and vegetables.

New York strip steak

Garlic powder

In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Prepare the Base

Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes. Add the diced tomato, smoked paprika, and saffron, stirring to combine.

Add Vegetables and Spices

Add the short-grain rice to the pan and stir to coat in the oil and spices. Pour in the seafood stock, bring to a simmer, and cook uncovered for about 10 minutes.

Cook the Rice

Gently nestle the clams, shrimp, mussels, scallops, and halved lobster into the rice. Cover the pan with a lid or aluminum foil and reduce heat to low. Cook for an additional 10-15 minutes until the seafood is cooked through and the rice has absorbed the liquid.

Add Seafood

Remove the pan from heat, season with salt and black pepper to taste. Garnish with chopped parsley and serve with lemon wedges.

Season and Serve

olive oil

onion, chopped

garlic, minced

red bell pepper, diced

tomato, diced

smoked paprika

saffron threads

short-grain rice

seafood stock

clams, cleaned

shrimp, peeled and deveined

mussels, cleaned

lobster, halved and cleaned

fresh parsley, chopped

lemon wedges, for serving

Preheat the oven to 400°F (200°C). Wash and cut the potatoes into wedges. Toss them in olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 30-35 minutes until golden and crispy.

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork.

While the potatoes and rice are cooking, prepare the lobster tails. Cut the top shell of each lobster tail lengthwise and gently pull the meat out to rest on top of the shell. In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, and salt. Brush this mixture over the lobster meat.

Prepare the Lobster Tails

Preheat a grill or grill pan over medium-high heat. Season the filet mignon with salt and black pepper. Grill for about 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Grill the Filet Mignon

Place the prepared lobster tails on the grill, meat side down. Grill for about 5-7 minutes, basting with the garlic butter mixture until the meat is opaque and cooked through.

Grill the Lobster Tails

In a skillet, heat a tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.

Sauté the Vegetables

On each plate, arrange the grilled filet mignon, lobster tails, roasted potatoes, rice, and sautéed vegetables. Drizzle with remaining garlic butter if desired.

Filet Mignon

Lobster Tails

Olive Oil

Butter

Lemon

Paprika

Black Pepper

Rice

Mixed Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.

Prepare the Pork

Add the pork cubes to the pot and season with salt, black pepper, and paprika. Cook until the pork is browned on all sides.

Brown the Meat

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Add the bay leaves.

Deglaze with Wine

Cover the pot and reduce heat to low. Let it simmer for about 30 minutes, stirring occasionally.

Simmer

Add the diced potatoes to the pot, stirring to combine. Cover and cook for an additional 20 minutes, or until the potatoes are tender.

Add Potatoes

Stir in the cleaned clams and cover the pot again. Cook for about 5-10 minutes, until the clams have opened.

Add Clams

Remove from heat, discard any unopened clams, and garnish with chopped cilantro before serving.

Pork shoulder, cut into cubes

Clams, cleaned

Potatoes, peeled and diced

Onion, finely chopped

Garlic, minced

Sweet paprika

White wine

Bay leaves

Cilantro, chopped (for garnish)

Peel and slice the potatoes into thin rounds. Heat oil in a frying pan and fry the potato slices until golden brown and crispy. Set aside on paper towels to drain excess oil.

Season the beef steaks with salt and black pepper. Heat olive oil in a grill pan over medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, adjusting time based on your preference. Remove from the pan and let rest.

Cook the Steak

In the same pan, add butter and sauté chopped onion and minced garlic until translucent. Sprinkle flour over the mixture, stirring well. Gradually add beef broth and white wine, stirring constantly until the sauce thickens. Adjust seasoning with salt and pepper.

Make the Brown Sauce

In a separate pan, fry the ham slices until crispy, then remove. In the same pan, fry the eggs sunny-side up, or to your liking.

Fry the Eggs and Ham

On each plate, place a grilled steak, top it with a slice of ham and a fried egg. Drizzle the brown sauce over the top. Serve with a side of fried potato slices and garnish with chopped parsley.

Dourada Grelhada C/ Molho De Alho

Paelha A Valenciana

Costeletas De Vitela Grelhadas

Lulas Fritas

Bife Grelhado

Paelha A Marinheiro

Mar E Terra

Carne De Porco A Alentejana

Bife A Portuguesa

Peito De Frango A Madeirense

Bife Strogonoff

Camarao A Manel

Peito De Frango A Marsala

Vitela A Parmagiana

Pargo A Pescador

Mariscada Em Molho Verde

Bacalhau A Gomes De Sa

Camarao Grelhado Com Cabeca

Lagosta A Marinheiro

Filetes A Portuguesa

Febras A Trasmontana

Camarao A Mocambique

Arroz De Marisco

Lulas Grelhadas