I spotted this incredibly fresh looking, large jack or talakitok at the Nasugbu market a couple of weeks back, and immediately engaged the vendor in a light bargaining chatter and bought it. This is very closely related to what I normally refer to as a talakitok, but there are some slight differences… most notably, the shape of the head. We also enjoyed a fish like this purchased at the Coron market a year or more back, here, and photographed here. Technically, I think this is known as a member of the “Jack” family, or in Australia, referred to the “Trevally” family, this particular one likely a Diamond Trevally as oppossed to the more commonly sold onion or blue trevally. Here is another link to a less rounded talakitok, another close relation, and yet more cousins, here. They all taste very similar, which is, delicious when fresh.
The more brilliant the fish, the less you do to it. With that in mind, I laid a large piece of foil on a table. Topped it with a large piece of parchment paper. Added some thinly sliced red chillies (the bigger ones not as hot as siling labuyo), added some good olive oil, salted and peppered the fish (guts cleaned out), added more parchment paper and foil on top, sealed the edges and “grill-baked this in a hot barbecue with cover on for some 18-20 minutes. I use parchment paper on top of the foil as foil can sometimes stick to the fish/meat, particularly if there is some acid in your marinade, like say lemon juice or kalamansi. Brought straight to the table and it was PERFECT. Just add a squeeze of lemon if you desire. The meat was moist, flavorful and the essence of the sea. So incredibly easy to make. :)