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DoradoEasyGrilled

Grilled Dorado with Chimichurri

Dorado (mahi-mahi) is one of the best-eating offshore fish — firm, slightly sweet, and takes to high heat beautifully. Grilled over fire and hit with bright Argentinian chimichurri, it's hard to beat.

Prep: 15 min Cook: 10 min Total: 25 minServes
4

Ingredients

Chimichurri

  • •1 cup fresh flat-leaf parsley, packed
  • •4 cloves garlic
  • •2 tbsp fresh oregano (or 1 tsp dried)
  • •¼ cup red wine vinegar
  • •½ cup olive oil
  • •½ tsp red pepper flakes
  • •½ tsp salt

Fish

  • •1½ lbs dorado fillets (1 inch thick), skin on or off
  • •2 tbsp olive oil
  • •Salt and black pepper
  • •Lemon wedges to serve

Instructions

  1. 1Make chimichurri: pulse parsley, garlic, and oregano in a food processor until finely chopped. Transfer to a bowl and stir in vinegar, olive oil, pepper flakes, and salt. Let sit at least 15 minutes.
  2. 2Pat dorado completely dry. Brush with olive oil and season generously with salt and pepper.
  3. 3Preheat grill to high heat. Clean and oil the grates.
  4. 4Grill 4–5 minutes per side until the fish has good char marks and flakes easily. Dorado is forgiving — it stays moist even when cooked through.
  5. 5Transfer to a platter and spoon chimichurri generously over the top.
  6. 6Serve with extra chimichurri and lemon wedges.

Pro Tips

Dorado skin crisps up nicely on a hot grill and peels off easily after cooking. Don't move the fish for the first 4 minutes — it will stick if you try to flip too early. The skin releases cleanly when it's ready. Chimichurri keeps in the fridge for a week.