FISH/CUT: Any firm or flaky fish such as Asugon / Talakitok / Malasugui / Tanigue / Tangribatang / Mahi-Mahi / Salmon etc in Whole, Steak or Fillet Cuts
Instructions:
1. Remove the bloodline for a cleaner taste, if desired.
2. Season both sides with salt and pepper.
3. Add lemon zest. Spread evenly on both sides.
4. Add soy sauce.
5. Heat pan with cooking oil.
6. Fry one side of the fish and add some thyme and rosemary. Be careful not to overcook the fish to avoid it being dry and chewy.
7. Add more oil after you flip the other side.
8. Add chopped garlic and more lemon zest.
9. Plate the fish and add lemon slices for garnish.
10. Serve and enjoy.
Cooked by: Chef Jef Falcis
