Grilled Dorada Recipe

Pat and score

Rinse each dorada under cold water and pat thoroughly dry inside and out with paper towels. Using a sharp knife, make 3 shallow diagonal cuts on each side of the fish (about 1/4 inch deep). This helps seasoning penetrate and promotes even cooking.

Season the cavity and both sides of each fish with about 1 tsp coarse sea salt and a light grind of black pepper. Reserve remaining salt for the grill pan or finishing if needed.

Slice the lemon into thin rounds. Stuff 3 lemon slices and 2 sprigs of thyme (or oregano) into the cavity of each fish along with a few slices of garlic and a small handful (about 2 tablespoons) of chopped parsley.

Make marinade

In a small bowl combine 4 tablespoons olive oil, lemon zest, remaining sliced garlic, remaining chopped parsley, and red pepper flakes (if using). Whisk briefly to emulsify. Taste and adjust: add a small pinch of salt or more lemon zest if desired.

Brush the outside of each fish generously with the marinade, working it into the scored cuts and the gills. Allow the fish to sit at room temperature for 15–20 minutes to absorb flavor (or refrigerate up to 1 hour, then bring back to room temperature 20 minutes before grilling).

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). Clean the grates thoroughly and oil them to prevent sticking: dip a folded paper towel in oil and, using tongs, wipe the grates.

If using a fish basket or a well-oiled flat grill pan, oil that surface as well. Place fish directly on the hot, oiled grates or in the basket. Grill the dorada, lid closed when possible, for 5–7 minutes on the first side without moving — until the skin releases easily and is nicely charred.

Carefully flip the fish using a wide spatula (and tongs if needed) and grill the second side for another 4–6 minutes, or until the thickest part of the fish registers 125–130°F (52–55°C) for medium, or 140°F (60°C) for well done. Total cook time will be about 10–13 minutes depending on size (about 10–12 minutes per inch of thickness).

If the skin begins to char too quickly, move the fish to a cooler part of the grill or reduce heat to medium and continue cooking until done.

Transfer the grilled dorada to a serving platter. Let rest 2–3 minutes. Drizzle with 1 tablespoon extra-virgin olive oil and squeeze fresh lemon juice over the fish to taste (use the reserved lemon wedge). Garnish with remaining parsley leaves.

Serve whole, presenting the knife and fork for guests to flake the flesh from the bone. Offer additional lemon wedges alongside.