This cooking method keeps the fish incredibly juicy while giving it a wonderfully crispy crust.
Start by separating the dorado from its backbone and bones; it has very few bones, making them easy to remove. Marinate the fillet with salt, pepper, and lemon juice. Then, place a slice of hard cheese between the two pieces of fish. Dredge the entire fish in flour, then dip it in egg, and finally coat it with breadcrumbs. Carefully place it in a skillet and fry for about 15 minutes on low heat, covering it with a lid to ensure the fish cooks thoroughly inside.
After that, cook for an additional 5 minutes without the lid to achieve that crispy crust. You can serve the fish either whole or sliced.