Guatemala’s Casa Vieja Lodge is known for not only some of the world’s best billfishing, but for its five-star hospitality and delicious meals as well, such as this unique and flavorful dorado dish. This recipe pairs perfectly with Tito’s Handmade Vodka Gimlet.
Ingredients | Serves 2 to 4
- 1 lb. dorado fillets
- 1 cup jasmine rice
- 2 Tbsp. cilantro
- 1 Tbsp. flat-leaf parsley
For the Sauce
- 2 ripe avocados, sliced
- 4 oz. cream cheese, room temperature
- 4 oz. sour cream
- 1/2 cup white onion, small-diced
- 2 cloves garlic, minced
For the Pico de Gallo
- 1 mango, small-diced
- 1/2 small red onion, small-diced
- 1 vine-ripened tomato, diced
- 1/2 jalapeño pepper, minced
- 1 lime, juiced
Directions
Season dorado fillets with salt and pepper, then refrigerate for one hour. Saute or grill fish until done. Season the rice water with cilantro and parsley, then cook the rice as directed. In a food processor, blend the mango, sour cream, cream cheese and avocado until smooth. Saute the white onion and garlic, add sauce to incorporate, and spoon over fish. For the pico de gallo, combine the mango, red onion, tomato and jalapeño pepper with the fresh lime juice. Top the fish with pico.
Sponsored by Tito’s Handmade Vodka.
