Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
DORADO SERVED WITH
TOMATO AND OLIVES
6 dorado fillets, 150 g each
(see below)
6 tablespoons of finely
chopped parsley
1 lemon
4 tablespoons of olive oil
Mix the chopped parsley
with the peeled and
chopped garlic clove, the
juice and zest of the half
lemon, the olive oil, salt and
pepper. Add the seeded
and diced tomatoes and the
sliced olives and set aside.
Turn on the grill. Select the
program and press OK.
As soon as preheating is
complete, put the dorado
fillets seasoned with salt
and pepper on the grill and
close it.
Dorado fillets, also known as mahi-mahi, can be
substituted with Sea Bass, Sea Bream or Basa fillets.
30
| Serves 6 |
15 min. |
Automatic program
1 small clove of garlic
3 tomatoes, diced
7 5 g pitted green olives,
sliced
S alt & pepper
Cook as shown on the
display, until they are
cooked to your preference:
medium. medium well or
well-done.
Serve the dorado fillets with
the sauce.
GRILLED SALMON
& MANGO SALSA
6 salmon fillets
1 mango
1 red onion
1 red pepper
1 bunch of coriander
1 green pepper
Peel and cut the mango
into small cubes. Cut the
peppers into cubes of
equal size and finely chop
the onion, green pepper
and coriander leaves. Mix
everything with the 2 limes
juice. Season with salt and
pepper and set aside.
Mix the garlic powder with
1 teaspoon of salt and
pepper. Sprinkle the mixture
over the salmon fillets and
drizzle with oil.
Turn on the grill. Select the
program and press OK.
Serve the salmon with rice.
31
| Serves 6 |
10 min. |
Automatic program
3 limes
1 1/2 teaspoons garlic
powder
v egetable oil
S alt & pepper
As soon as preheating is
complete, put the salmon
fillets on the grill and close
it.
Cook as shown on the
display, until they are
cooked to your preference:
medium. medium well or
well-done.
Arrange the salmon fillets
on the plates, drizzle over
the remaining lime juice and
serve with mango salsa.
Publicité
Table des Matières
