Dorado with Caper Sauce
In a small saucepan, melt the butter and add the capers, garlic, parsley, lemon juice and NoMU Hooked.
Once all combined, take off the heat and keep aside.
Heat the oil in a flat or griddle pan.
Season the Dorado fillets generously on both sides with NoMU Hooked and NoMU Just salt.
Over medium to high heat, sear for approximately 2 minutes on each side until the flesh is just cooked but still moist.
Serve with buttery new potatoes and tender-stem broccoli (see recipe on pg 3).
Please note that cooking time will vary depending on the thickness of your Dorado fillets.
Wine suggestions
Klein Steenberg Rosé is a delicate and dry rosé, full of fresh red and black berry flavours, with hints of mint and spice. If you can land a bottle of
Steenberg Magna Carta, on sale from the estate only, you will think you've landed in heaven.
Ingredients
6 x 200g Dorado fillets
2 tbsp Extra-virgin Olive oil
5ml NoMU Seafood Rub
Sauce:
100g butter
30g capers
1 small clove of garlic, finely diced
juice of 1 lemon
handful flat-leaf parsley, chopped
tsp NoMU Hooked or One For All grinders
NoMU Just Salt
