Topic: Fish
Whenever we bought large or meaty fish I always make sure that I can reserve some slices to cook it into this recipe. This is best if grilled over charcoal but if you are not quite fond of charcoal grilling like me (my husband always did it when we were barbequeing) then you can grill it on pan with almost the same taste.
The first time I did it was I only used sugar, but then I discovered that honey tasted best with lemons. The best fish that I tasted to be cooked this way is tangegue fish and other scaly white meat fishes, milkfish also taste good but the bones were disturbing unless you will make it boneless. The fish I used in the picture was a medium size Tanguege.
Ingredients:
500 g fish fillet, sliced
1 stalk green onion, sliced 2 inches length
1/2 cup raisins
2 tbsp. olive oil
1 1/2 tsbp. honey
4 tbsp. soy sauce
1/2 tsp. sugar
juice of 1 lemon
1/4 tsp. ginger powder
2 tbsp. olive oil or any cooking oil (use this oil to brush the pan)
Marinade:
3 tbsp. lemon juice
1 tsp. salt
Directions:
1. Marinate fish fillets for at least 1 hour. Drain.
2. Brush the non-stick frying pan with little oil. Heat and grill the fish fillet until lightly brown, turn and grill the other side. (To avoid sticking, brush the pan again when turning over the fishes). Continue grilling until done. Transfer to a dish and set aside.
3. Combine all the remaining ingredients except the green onions. Heat in a skillet for 1 minute. Stir in the green onions. Turn off the heat.
4. Pour the mixture over the grilled fishes and serve.