Dorado en Hoja de Plátano

Mahi-Mahi in Plantain Leaves

Preparation info

  • Difficulty


  • 4 to 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Mahi-Mahi (also known as dolphinfish although it is not related at all to dolphins) is a Pacific Ocean variety that is easily available in Colombia’s coastal towns. The large whole fish are usually cooked in plantain leaves since this is the easiest way to handle them in the sandy places where it is seasoned with simple ingredients and then cooked to peak flavor over wood.


  • 1 (3 to 4 pound) whole fresh mahi-mahi (dolphin fish) or dorado, cleaned, scaled, and gutted
  • 3 scallions, minced
  • 3 lemongrass stalks, minced
  • 2 garlic cloves, grated
  • ½ tablespoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons olive oil
  • 6 limes, thinly sliced
  • 2 plantain leaves


  1. Prepare grill.
  2. Make slanted cuts 1 to 2 inches apart on the fish’s sides, going halfway down to the bone.
  3. Place scallions, lemongrass, garlic, salt, pepper, and olive oil in a bowl and mix. Add lime slices and mix to coat them. Remove the lime slices and set aside.
  4. Spread the remaining seasoned oil all over the fish, especially in cuts you just made. Place lime slices into the cavity of the fish and into the cuts as well.
  5. Cover the fish with plantain leaves, one on top and one on bottom. Place over hot coals, cover, and cook for 25 to 30 minutes.