16 Mar2007

fish1

It’s Friday and a “fish day” again… 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 fish4slightly 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 cooking…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 “en cartoccio” or “in foil” or is it “steamed on the barbecue”??? 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 it’s guts out.

For version A, “Mediterranean Jack” – season the fish inside and out with sea salt and pepper. Lay some sliced white onions, tomatoes and lemons on a large sheet of fish5heavy 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 (don’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 wouldn’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, “Asian Talakitok” – 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, fish2chopped 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 fish… Enjoy!

 

COMMENTS:

  1. tulip says:

    I bet this smelled wonderful and definitely tasty. I love fish!

    Mar 16, 2007 | 12:15 pm

     
  2. Maria Clara says:

    Your talakitok look like they just got out of the water – eyes are bright no redness at all. With all the dressings and seasonings you put in them they come out good steamed fish on barbecue grill. New approach in poaching fish in their own juice. What do you call this kind of cooking fish? At any rate sounds delicious to me and heart friendly too! With toyo and kalamansi for the Asian version and for the Mediterranean olive oil and lemon juice. Nice job again you hit them right on the grill!

    Mar 16, 2007 | 12:15 pm

     
  3. Tony says:

    Great. I am in a barbecue mood today. Just had grilled sardines and some grilled eggplant(the large ones currently available in S&R which I know as aubergines)for lunch.

    I will cook talakitok ”en papillote” your way on the barbie for dinner tonight washed down with some Hardy’s Chardonnay

    Mar 16, 2007 | 2:51 pm

     
  4. Mandy says:

    what my dad does to his version of asian steamed/baked fish besides the soy sauce, sesame, etc is to place strips of chicken fat on top of the fish, it adds a good flavor to the fish. :)

    Mar 16, 2007 | 5:45 pm

     
  5. ces says:

    i can’t seem to choose between mediterranean and asian mm! both sounds great for today…

    Mar 16, 2007 | 9:35 pm

     
  6. emz says:

    my mom has been using this technique of grilling fish and pork. it prevents the fish/pork from getting charred and it is so flavorful because all the juices and spices are locked inside the foil while its being grilled

    Mar 16, 2007 | 9:40 pm

     
  7. lojet says:

    That would have been a great opportunity to use the macademia oil. I read it’s good for fish marinade.

    Mar 17, 2007 | 8:51 am

     
  8. anne castro says:

    very, very nice en papillote! bravo!

    Mar 20, 2007 | 2:01 pm

     
  9. Achilles San Juan Anolin says:

    Hi Marketman!
    I believe that’s what we Pinoys call Pinaputok. It’s basically like grilling albeit the charred looks of the inihaw is more appetizing, this type of cooking ( Pinaputok ) seems to be a whole lot tastier since you are able to marry all the flavors without losing them in all the smokey charcoally taste of the grill.
    Let me also commend you for a job well done on this site.
    I had this wonderful idea which I “stole ” from your inasal recipe.I will share it with you after perfecting it. Thanks!

    Aug 21, 2008 | 6:30 am

     
 

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