Name: Pan fried dorado with borlotti beans and avocado salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1/2 onion thinly sliced; 2 tomatoes chopped; 2 cloves garlic cloves, crushed; 1 tsp dried chilli flakes; 1/2 tsp paprika smoked; vinegar balsamic; 1 can borlotti beans; salt and freshly ground black pepper; sugar to taste; 4 dorado fillets; 1 Tbs fresh chillies 573; 1 Tbs butter; salt and freshly ground black pepper; 1 avocado; handful coriander; lime juice; salt and freshly ground black pepper; rocket to garnish

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Ingredients (18)

1/2	onion — thinly sliced
2	tomatoes — chopped
2 cloves	garlic — cloves, crushed
1 tsp	dried chilli flakes
1/2 tsp	paprika — smoked
	vinegar — balsamic
1 can	borlotti beans
	salt and freshly ground black pepper
	sugar — to taste
4	dorado — fillets
1 Tbs	fresh chillies — 573
1 Tbs	butter
	salt and freshly ground black pepper
1	avocado
handful	coriander
	lime juice
	salt and freshly ground black pepper
	rocket — to garnish

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Method:

Sauté the onion till golden brown.
Add the tomatoes.
Once the tomatoes start breaking down, add a little bit of water from a recently boiled kettle, and add the garlic.
Stir as the mixture reduces, adding a little bit of water as it starts catching on the bottom of the pan.
Season with the smoked paprika, salt, pepper, balsamic vinegar and depending on the sweetness of your tomatoes, the sugar. I only used half a tsp.
Rinse and drain the beans and add to the tomato sauce. Let it cook through for about 5 min. Set aside and get your frying pan onto the stove.
Add the oil and butter to the pan.
Season the fish with salt and pepper and place skin side down into the pan. Do not move the fish until you think it’s cooked on the one side. Once browned, flip it over and let it cook through. Depending on the thickness of the fish, I’d say this should take in total 6-8 minutes.
Meanwhile, mix the cubed avocado, chopped coriander, salt, pepper and lime juice in a bowl.
Place a portion of the beans in the centre of the plate.
Top with the fish and place the avocado salsa around the edge of the plate.
Finish off with the rocket on top of the fish and a drizzle of olive oil, if desired.

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