Pesco Basil Pasta

Whoopsieee! I have a lunch meeting in a bit and I want to prepare something healthy on my own but I still have work to finish... So think think. Make use of my fresh ingredients available here in the kitchen that's quick and easy to prepare and voila! Here goes our Pesco Basil Pasta!

Ingredients

150 grams         Tagliatelle or Fettucine

250 grams         Dory fish fillet (diced into ¾ x ¾ inch)

250 ml               Tomato Basil Sauce (Cirio) – available in Santis Delicatessen

2 tbsp                Olive oil

1 tbsp                Garlic (minced)

2 tbsp                Basil Leaves (chiffonade)

1/2 tbsp             Cream cheese (optional)

Salt and pepper to taste

Parmesan (to Garnish)

Procedure

1.       Boil water and put salt and oil. Throw in Pasta for 10-12 minutes or until al dente.

2.       In a pan, sauté garlic in olive oil.

3.       Sauté fish fillet very quickly and place in the tomato basil sauce.

4.       Put in  basil leaves and cream cheese

5.       Season with salt and pepper

6.       Potion the pasta into individual plate and top with sauce and garnish with parmesan!

7.       Voila! Quick ‘n Nice Fresh Pasta to Serve and Enjoy! 

Serves 2-3

Tips:

Check out this site to learn how to do the basil leaves’ ‘chiffonade’:  

http://veganyumyum.com/2007/01/how-to-chiffonade-basil/

Dory Fillet in Lemon Thyme

This is an easy recipe you can prepare during the holy week :) You can also try it with pangasius steak cuts - which is the same meat as your dory fillets.

Ingredients:
1 kilo      Cream Dory Fillet (approx 3 fillets)
1/2 cup   Olive oil
2 pcs.      Lemon
4 tbsp      Thyme (dried) - available in McCormick or 6 Tbsp of Fresh Thyme

Procedure
1.  Preheat the oven to 425 degrees fahrenheit. Season the fish on both sides with a pinch of salt and pepper. Heat one fourth of the olive in a skillet, preferrably non-stick, and cook the fish fillets over mediujm heat briefly on both sides - remove it as soon as the out part turns white.
2. Transfer the fish into an oven proof dish. Cut one lemon into wafer thin slices. Squeeze the juice of the other lemon on the fish. Place  the wafer thin lemon slices on top of the fish and bake for 15 to 20 minutes.
3. While waiting for the fish to be cooked, heat the remaining olive oil in the skillet and add the thyme and a little seasoning. Turn off heat and set aside.
4. Tranfer the cooked fish to plates and pour the cooking juices into the herb oil. Heat in low fire for a few seconds then pour th herb oil over the fish. Serve Immediately.

Enjoy it while it's hot and the texture of the fish is at its best! :)

Inihaw na Bangus (Grilled Milkfish)

I love bangus! I can have bangus the entire week and never get tired of it. This is just one of our home recipes that makes me crave for bangus each and everyday! A simple dish which I learned to make at the age of 12! :) I used to grill in an outdoor charcoal grill, but now... thanks to George Foreman Grill and/or nice and easy to use ovens, I can grill anytime. Hope you enjoy this one! :)

Ingredients:

4 pcs. Fresh Tomatoes - slice
3 pcs. Red Onions - slice
2 Tbsp Soy Sauce
1 Large Boneless Bangus (Milkfish)
pinch of salt
pinch of pepper

Foil (big enough to wrap the fish)
Oil to baste

Sauce:
6 pcs  Calamansi
3 Tbsp soy sauce

Procedure:
1. Mix together sliced tomatoes, onions and soy sauce sauce to be used as filler, set aside
2. Flip open the fish, season with salt and pepper and top with filler (sliced tomatoes, onion and soy sauce mixture.)
3. Oil the Foil to avoid the fish skin to stick on the foil later on and wrap the Fish with foil
4. Grill for 20 mins (10 minutes each side)  in your George Foreman, Choarcoal Grill or Oven.
5. Open and Smell the fragrance! Serve with calamansi and soy sauce mix! and of course, RICE :)

Procedure with Photos:

1. Mix together sliced tomatoes, onions and soy sauce sauce to be used as filler, set aside

2. Flip open the fish, season with salt and pepper and top with filler (sliced tomatoes, onion and soy sauce mixture.)

3. Oil the Foil to avoid the fish skin to stick on the foil later on and wrap the Fish with foil

4. Grill for 20 mins (10 minutes each side)  in your George Foreman, Choarcoal Grill or Oven.

5. Open and Smell the fragrance! Serve with calamansi and soy sauce mix! and of course, RICE :)  

Serves 3. :)