Herb Crusted Lapu-Lapu Fillet
I was given fresh Lapu-Lapu (fish) from down south by my mom. After planning to have it steamed for the weekend together with the ginataang alimango (crab with coconut cream - that I'll also cook), I have decided to fillet it instead and rub some herbs for our dinner.
Lapu-Lapu fish, fillet (I cleaned, scaled and removed the gooey stuff then used a trusty fillet knife)
dried Marjoram, Thyme, Rosemary, Basil leaves (I used McCormick brand - or you could simply use the Italian Seasoning type)
pinch of salt and pepper
a tablespoon of butter for cooking
How to do it:
Clean the fish thoroughly (or better if you can have it cleaned by your wet market suki or at the supermarket -- and have it cut fillet-style already)
Make sure you pat dry the fish with paper towels before you rub the herbs.
Let the fish absorb the flavors for at least 30minutes (you may put it back inside the fridge, covered with cling wrap or foil to avoid cross-contamination).
When ready to fry, put a pinch of salt and pepper over the fillet then heat your pan.
Melt the butter in the pan and simply fry the fish until browned.
Cook for about 3minutes on the fleshy side and 4mins on the skin side on medium fire.
:: :: ::
I served the Lapu-lapu alongside our pinakbet and steamed white rice.
Quick, easy, healthy and yummy! :-)
:: :: ::
Like this post? Click to Subscribe to The (Mis)Adventures of Superboink by Email