FISH/CUT: Any firm or flaky fish such as Asugon / Talakitok / Malasugui / Tanigue / Tangribatang / Mahi-Mahi / Salmon etc in Whole, Steak or Fillet Cuts
Ingredients:
- Any fish of your choice
- 30g butter
- Powdered black pepper as required
- 2 teaspoons rosemary leaves
- 20g all-purpose flour
- 1 lemon
- Salt as required
Instructions:
1. In a bowl, combine the garlic, butter, parsley, salt, pepper, lemon juice, and red chili flakes. Mix this well.
2. Place the fish fillets in this mixture. Rub the fish fillets with the spices properly. Cover or seal and place in the refrigerator for 1 hour.
3. After 1 hour, remove these fish fillets from the fridge.
4. Preheat the oven to 450 degrees F (230 degrees Celsius), remember to keep the oven on grill mode.
5. Take a grilling rack lined with aluminum foil.
6. Place the fish on it. Brush a little vegetable oil over the fish. Place the rack on the top section of the preheated oven.
7. Grill for 10 minutes per side or until fish is easily flaked with a fork.
8. Transfer to a serving plate.
9. Method of making lemon butter sauce.
10. Melt the butter in a medium-sized saucepan over medium heat. Add chopped garlic, lemon juice, salt, pepper and parsley. Bring it to a boil. Cook and stir for about 10 minutes, until thickened.
11. Pour the sauce over the grilled fish fillets, sprinkle chopped coriander leaves or cilantro, and serve with steamed vegetables and French fries. Serve it instantly.
