Itâ€™s Friday and a â€œfish dayâ€ againâ€¦ So here are two totally easy, nutritious and tasty ways to prepare your fish. You can afford to spurn the sizzling pork liempo done on the grill, or slightly less artery clogging chicken inasal, or even the carcinogenic burnt edges of seafood on charcoal with these two recipes. I never know how to describe this type of cookingâ€¦throw all the ingredients into heavy duty foil and seal it all up, place on the barbecue grill or the oven on high heat. Is it steaming? Is it cooked â€œen cartoccioâ€ or â€œin foilâ€ or is it â€œsteamed on the barbecueâ€??? At any rate, it is good. Start with some reef fresh fish, in this case, several sizes of fantastic talakitok that I purchased at the Nasugbu market. Remove the fish scales and take itâ€™s guts out.
For version A, â€œMediterranean Jackâ€ â€“ season the fish inside and out with sea salt and pepper. Lay some sliced white onions, tomatoes and lemons on a large sheet of heavy duty foil. Add some sliced garlic, capers if you have it and some sprigs of Italian parsley. Lay a fish on top of these ingredients and mirror the ingredients on top of the fish as well. Add a generous drizzle of olive oil and seal the foil package, leaving some room at the top (donâ€™t seal it all tight and snuggly to the fish). Barbecue for just 10-14 minutes on a hot grill or until just cooked. No need to turn the fish over. I wouldnâ€™t use more than a 1-1.5 kilo fish. Open the foil carefully and serve with the juices. Do not overcook. Actually, NEVER overcook fish.
For Version B, â€œAsian Talakitokâ€ â€“ season the fish inside and out with sea salt and pepper. Lay some green onions down on the foil, add some sliced white onions, sliced limes, chopped or julienned ginger, wansoy and green chillies. Lay a nice fish on top of that and mirror the ingredients on top. Drizzle with Kikkoman or other light soy sauce and some sesame oil and cook in the same manner described for the previous version. Either version is healthy, easy and minimal fuss. The reason you want to lay some ingredients under the fish is to prevent it from sticking to the foil and to have some air space for the juices, etc. to gurgle and steam the fishâ€¦ Enjoy!