Wulf's Kitchen: Roasted Butterflied Dorade with Tabouli-Style Quinoa
Dorade is one of my favorite fish to cook whole. Its size makes it great to roast or even cook up on the grill. Because it’s a Mediterranean Fish, I thought it would be a perfect pairing with this tabouli recipe that I really love to make. The cooking instructions for the fish are quite simple, it’s the tabouli that will take the most time (it can be made well in advance and be kept in your fridge for several days). Don’t be intimidated by the amount of cooking time listed. That includes the cooking time for the quinoa and the dorade. After giving this recipe a try, you’ll see it comes together in no time, and I'm sure you’ll be making it again.
Note: With a butterflied fish, the central bone structure has already been removed, and you can portion the fish easily with a serving spoon.
RECIPE BY WULF'S FISH TEAM MEMBER JOSÉ MALDONADO.
Butterflied Dorade is in the July 2021 Wulf's Pack box.
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For The Dorade
- 1 pound butterflied dorade
- ½ bunch of thyme
- 1 lemon cut into rings
- 1 head of garlic
- Wulf’s Garlic and Herb Seasoning, or salt & pepper
- Oil for the baking dish
For the Quinoa
- 1 cup dry quinoa, cooked according to package
- 2 cups water
- Pinch of salt
For The Tabouli
- 3 Persian cucumbers, small dice
- 2 shallots, minced
- ½ cup chopped parsley
- ¼ chopped fresh mint
- 2 lemons zested, juice of 1 1/2 lemons
- 1 can chickpeas
- Olive oil
Set your butterflied dorade on an oven-safe cooking dish (be sure to spray or rub your cooking dish with a little oil to prevent sticking).
Stuff the cavity of the fish with the thyme, lemon rings, and garlic cloves. Close the fish and allow it to sit for a few minutes while your oven preheats at 400°F.
You’ll want to season both the inside and outside of your fish with salt and pepper or Wulf’s Fish Garlic and Herb Seasoning. Once preheated, set your fish in the oven for 25-30 minutes.
Fish Cooking Tip: If you allow the chill to come off your fish and pat it dry before sprinkling it with salt you will get a nice crusty skin on the outside of your fish. If you cook the dorade on a resting rack, you will get this crusty skin on both sides of the fish.
Cut your cucumber in fours longways and then into a small dice. I use Persian cucumbers because you don’t have to remove the seeds and I like to leave the skin on.
Mince your shallots, fine chop your parsley and mint, and strain your chickpeas. Once the quinoa is cooled, combine all the ingredients together.
Then zest two lemons and use the juice of 1 1/2 lemons directly into your mix. Add a little bit of olive oil and fluff a couple more times to really incorporate all your ingredients.
Note: The Tabouli can be made in advance and kept for several days. It’s perfect to bring to BBQ’s, family gatherings, and a great buffer for any meal. Try adding feta, Kalamata olives, and tomatoes and you’ll have a vibrant Mediterranean salad worth having for leftovers.
When you’re done with your tabouli, you may have some time before your fish is ready...so set it in the fridge and allow it to marinade a bit.
Once your fish is done cooking and the skin has become crispy, you are ready to plate. For the best presentation, lay down the fish first and spoon the tabouli directly underneath the belly.