Grilled dorade with hoisin glaze from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asian slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on July 08, 2024

    You have to do a good seasoning on the fish and sauce as the flavours are on the sweet side. That said, very easy and flavourful. I also basted during the cook.

  • Breadcrumbs on June 12, 2012

    p. 142 We love grilled trout so I was excited to find this recipe where the author’s suggest trout as an acceptable substitute for the Dorade. (char and salmon are suggested as well fyi). The Hoisin Glaze recipe appears on p. 439 of the book and I’ve reviewed that here: http://chowhound.chow.com/topics/600179#7398163 This is the first fish dish I’ve prepared from this book. The authors note that this dish is 'a very fast weeknight supper' They’re right. What they didn’t say is how delicious it would be. And it was indeed delicious. The instructions have you brush only the skin side of the fish with the glaze however we’re not big fans of the skin so we coated both sides. Any idea why this may have been suggested? Photos here: http://chowhound.chow.com/topics/600169#7398175

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