1. Prepping the Fish

First, you need to prepare the fish fillets for grilling. Rinse the Dorado fillets under cold water and pat them dry with a paper towel. Removing excess moisture helps the seasoning stick better.

2. Making the Marinade

In a small bowl, combine the olive oil, lemon juice, minced garlic, black pepper, sea salt, paprika, and thyme. Stir everything until it’s well mixed. This simple marinade will enhance the natural flavor of the dorado without overpowering it.

3. Marinating the Fish

Place the dorado fillets in a shallow dish and pour the marinade over them. Make sure each fillet is well-coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours if you have time). The lemon juice helps tenderize the fish while the spices give it a rich flavor.

4. Preheating the Grill

While your fish is marinating, preheat your grill to medium-high heat (around 400°F or 200°C). If you’re using a charcoal grill, let the coals turn white before placing the fish on the grill. Lightly oil the grill grates to prevent the fish from sticking.

5. Grilling the Dorado

Place the marinated dorado fillets directly on the grill grates. Grill each side for about 4-5 minutes, depending on the thickness of the fillet. You’ll know the fish is ready to flip when the edges start to look opaque, and you can lift it without resistance. Use a spatula to gently turn the fillets.

6. Checking for Doneness

Grilled dorado should have a slightly firm texture with opaque, flaky flesh. If you’re unsure, use a meat thermometer — the internal temperature should reach 145°F (63°C). Once cooked, remove the fillets from the grill.

7. Serving the Grilled Dorado

Let the fish rest for a minute before serving. Garnish with fresh parsley and lemon wedges for an extra burst of freshness. Grilled vegetables, rice, or a light salad make perfect side dishes for this grilled dorado.