In Seychelles kitchens, dorado is prized for its delicate flesh and versatility. Traditionally grilled or simmered in Creole sauces, it also lends itself beautifully to simple, comforting preparations like this one. The addition of melted cheese reflects the subtle European influences that have woven their way into Seychellois cuisine through generations of travel, hospitality, and exchange.
This dish is often associated with relaxed family meals and hotel dining alike, where fresh fish is prepared quickly, respectfully, and without unnecessary complication. The richness of the cheese balances the lightness of the fish, creating a dish that feels both familiar and indulgent.
Like many island recipes, Fillet of Dorado with Melted Cheese is less about strict technique and more about balance, freshness, and sharing. It captures the spirit of Seychelles cooking, where the sea provides, the table gathers, and food is meant to be enjoyed together.
Ingredients
- 6 large dorado fillets
- 200 g butter
- 6 medium tomatoes
- 250 g grated cheese (mild cheddar or similar melting cheese)
- 6 portions of fresh parsley, finely chopped
- Salt and freshly ground black pepper
Method
- Season the dorado fillets lightly with salt and black pepper.
- Heat the butter in a frying pan and gently fry the fillets for about 5 minutes on each side, until lightly golden.
- Transfer the fillets to a greased baking tray. Spread a small amount of butter over each fillet and generously cover with grated cheese.
- Slice the tomatoes in half and arrange them alongside the fish. Place the tray under a hot grill or in a preheated oven until the cheese has melted and turned lightly golden.
- Serve the fillets in the centre of a large plate, garnished with tomatoes and sprinkled with fresh parsley. Accompany with green vegetables or plain rice.