The fish is low in fat, packed with protein, and brimming with flavor
Rinse the dorado fillets under cold water and pat them dry.
Halve the orange and lime.
Zest one half of each fruit and squeeze the juice.
Set the other halves aside for garnish.
In a bowl, mix olive oil, sumac, turmeric, salt, and pepper.
Generously coat the dorado fillets with this mixture.
Preheat a contact grill or grill pan and lightly grease it with oil.
Grill the seasoned fillets on both sides until they are golden brown and flaky, about 5 to 6 minutes per side.
Just before serving, drizzle the fillets with the orange and lime juice and sprinkle with the zest.
Garnish with the reserved orange and lime slices.
Pair the dish with sumac onions, Taftoon bread, or a crusty baguette for a complete and flavorful meal.