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…

By: Mandy

Mandy — Fri, 16 Mar 2007 09:45:08 +0000

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. :)

By: Tony

Tony — Fri, 16 Mar 2007 06:51:02 +0000

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

By: Maria Clara

Maria Clara — Fri, 16 Mar 2007 04:15:52 +0000

Your talakitok look like they just got out of the water â€“ 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!

By: tulip

tulip — Fri, 16 Mar 2007 04:15:10 +0000

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