Dorado in sauce
A good source of easy-to-digest protein and gentle fats with plenty of greens and juicy vegetables. It satisfies without heaviness and works well for a warm low-carb dinner. The sauce stays light but keeps the fish more aromatic and moist.
Slice onion (30 g) and garlic (2 g), quickly fry them in vegetable oil (5 g), add ghee (10 g), and place dorado fillet (350 g) into the pan with water (150 g).
Cook the fish over high heat for about 5 minutes, then add cherry tomatoes (20 g), broccoli (20 g), parsley (5 g), kale (15 g), and fresh chili pepper (1 g). Cover and cook for another 2 minutes so the vegetables stay bright and the fish remains juicy.
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