Comments on: Foiled Fish on a Grill a la Marketman

By: Achilles San Juan Anolin

Achilles San Juan Anolin — Wed, 20 Aug 2008 22:30:21 +0000

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!

By: anne castro

anne castro — Tue, 20 Mar 2007 06:01:49 +0000

very, very nice en papillote! bravo!

By: lojet

lojet — Sat, 17 Mar 2007 00:51:44 +0000

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

By: emz

emz — Fri, 16 Mar 2007 13:40:00 +0000

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

By: ces

ces — Fri, 16 Mar 2007 13:35:58 +0000

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