Since I live in the Algarve, Portugal it is a pleasure to go to the fish market and see what they have to offer for the day. Today I chose Dorado is a fish that is unbelievably good on the barbeque. In the market they clean the fish and opened it up so that it will grill faster. If it is hard to find Dorado were you live you can use any other type of fish with white firm flesh. The combination of this meal was absolutely fantastic in taste. You have to try it!

• 2 portions fish of Dorado cleaned and opened up.
• Celtic sea salt.
• Olive oil to brush it with.

Grill time about 15 minutes.

Side dish:

A small cabbage head, rinse and cut with a knife in 4 equal parts. Put the pieces in a oven prof dish and a little butter on each quarter. Add Celtic Sea salt. Put them into a preheated oven at 175 C degrees for about 15-20 minutes.

Vinigrett:

• 1 big tomato.
• 1 green bell pepper.
• 1 red bell pepper.
• 1 medium yellow onion.
• 1 handful fresh coriander.
• Celtic sea salt.
• Freshly ground pepper from the mill.

Chop all the vegetables into small pieces (avoid getting the tomato seeds). Chop the coriander and mix among the vegetables. Add salt and pepper.

Make a vinigrett with 3 tbs. olive oil, 1 tbs. white wine vinegar, 1 tsp. Dijon mustard and 1 tsp. honey. Mix well and pour over the vegetables, let stand for a while so that the flavors settles.