Charcoal dorada fish on a barbecue

2 servings
1 hour

How to make charcoal dorado on a barbecue? Prepare the fish first. Great if you have fresh dorado, but can also be used from freezing. If you have frozen fish, then remove it in advance from the freezer and leave at room temperature until completely thawed. Clean carcasses from scales, remove insides and gills. Rinse the fish and dry with napkins to get rid of excess moisture.

In a small deep container, add vegetable refined oil (or olive), soy sauce, pepper mixture, dry spices and salt to taste. Mix everything thoroughly until smooth. Which spices are best used? You can take a ready-made mixture for fish dishes or dry herbs to taste.

Send the marinade to the fish. Soak each carcass in the marinade with massaging movements and leave this way for 15 -30 minutes. If you leave the fish for a longer time, then wrap it with cling film or send it to a cellophane bag, and then put it in the refrigerator.

When the dorado is minced, you can kindle the brazier. Level the coals remaining after the flame with an even layer.

Brush a clean dry grill with vegetable oil. This is done so that the fish does not stick to the metal during baking. Place the dorado on the grill and cook until the skin is brown. I usually at the same time, if I allow space on the grill, I cook various vegetables. This time, green asparagus was available.

Turn the dorado over to the other side and bring to readiness.

Ready, serve with baked or fresh vegetables. Delicious both hot and cold.