Chilli-Lime Coriander Dorado

11 February 2015

These fragrant and flavourful Thai combinations are so well suited for a light and tasty oven-baked fish. This marinade is well paired with a variety of fish including dorado, salmon, kingklip, hake and sole.


1 large dorado fillet (or fish of your choice - hake, kingklip and salmon work well too)

½ Thai red chilli-chopped

1 tsp. crushed garlic

1 tsp. crushed ginger

2 tbsp. fresh lime juice

1 punnet fresh coriander - destalked

2 tbsp. olive oil

2 tbsp. macadamia nut oil

1 tsp. raw honey

2 tsp. dried organic parsley

2 tsp. dried organic oregano

2 tsp. Himalayan pink crystal salt

1 tsp. ground black pepper

1 fresh lime sliced into quarters


1 fresh lime sliced into quarters

½ Thai red chilli-sliced

Handful of coriander leaves


Step 1:
Prepare Marinade
Place macadamia nut oil, ginger, garlic, coriander leaves, lime juice, honey, oregano, parsley, salt, pepper half Thai red chilli into a food processor and blend thoroughly until a thick green marinade forms.
If too thick, add a little more lime juice and a small amount of water

Step 2:
Line large oven proof dish with tinfoil.
Place dorado fillet in the centre of tinfoil
Poke dorado fillet with a fork and drizzle a little olive oil over

Step 3:
Pour marinade over dorado and spread evenly until entire fillet is covered with marinade.
Cover oven-proof dish with tinfoil

Step 4:
Bake Dorado fillet at 180⁰C for 10 minutes

Step 5:
After 10 minutes, remove fillet from oven
Remove tinfoil covering
Add sliced lime, chilli and coriander leaves to garnish
Place fillet back into oven
Place oven on grill
Grill for 5 minutes

Serving Suggestion
Serve hot with a side of steamed Brussels sprouts, asparagus, assorted steamed vegetables or a side salad


Yours in Health Always,



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