Bangus Belly Bistek (Milkfish Belly Steak)

This is a Filipino dish that bangus or milkfish lovers will absolutely love and enjoy! 

Bangus Belly Bistek (Milkfish Belly Steak)

Ingredients:

 1 kilo (2 pounds) boneless milkfish belly

1/8 cup cooking oil

5 cloves garlic

1 large white onion, sliced

1 large red onion*, sliced

1 medium tomato, sliced

1/4 soy sauce

1 1/2 tablespoons calamansi juice or lemon juice

1 teaspoon whole black pepper

1 cup water

Directions:

1. Saute garlic until golden brown.

2. Add onions, then cook until wilted.

3. Add tomato and cook until mushy.

4. Add soy-calamansi mixture and milkfish bellies, one at a time.

5. Add 1 cup water.

6. Boil and cover for 2 minutes.

7. Add pepper.

8. Reduce and simmer until bellies are cooked firm. 

9. Transfer to a platter and serve. This dish is best when served with white rice (I love eating it with Jasmine rice). Enjoy!

Note: I did not use red onion for this post.

Recipe from Sarangani Bay

Author: Zee H.Pin it

Bangus Belly Bistek (Milkfish Belly Steak)

A Filipino dish that bangus or milkfish belly lovers will absolutely love and enjoy!

ingredients:

• 1 kilo (2 lbs) boneless milkfish belly
• 1/8 cup cooking oil
• 5 cloves garlic, chopped
• 1 large white onion, sliced
• 1 large red onion, sliced
• 1 medium tomato, sliced
• 1/4 soy sauce
• 1 1/2 tablespoons calamansi juice or lemon juice
• 1 teaspoon whole black pepper
• 1 cup water

instructions:

1. Saute garlic until golden brown.
2. Add onions, then cook until wilted.
3. Add tomato and cook until mushy.
4. Add soy-calamansi mixture and milkfish bellies, one at a time.
5. Add 1 cup water.
6. Boil and cover for 2 minutes.
7. Add pepper.
8. Reduce and simmer until bellies are cooked firm. 
9. Transfer to a platter and serve. Enjoy!

notes

This dish is perfect to serve with white rice (I love eating it with Jasmine white rice).

https://gourmetplatter.blogspot.com/2018/04/bangus-belly-bistek-milkfish-belly-steak.html

Recipe from Sarangani Bay

Created using The Recipes Generator

Linguine with Shrimp Scampi

I made this dish so many times and it is one of my family's favorite pasta dishes. A very good scampi recipe. Delicious, simple to make and the lemony flavor brings light and freshness to it and really highlights the shrimp. 

Linguine pasta not available? No problem. You can use spaghetti instead or even zucchini pasta if you prefer a healthier version. It is even great when paired with just plain white rice. I love lemon so the amount it calls in the recipe is perfect for me but if you're not keen in too much lemon or you're afraid the taste is overpowering, simply omit the use of lemon zest and slices. So it really depends on your taste. 

  LINGUINE WITH SHRIMP SCAMPI

Total: 25 minutes

Prep: 10  minutes

Cook: 15 minutes

Yield: 3 servings

Level: Easy

INGREDIENTS:

1 pound large shrimp, peeled and deveined
3/4 pound linguine pasta
1 tablespoon kosher salt plus 1/2 teaspoon

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

vegetable oil

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon zest, grated

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 lemon, thinly sliced in half-rounds

1/8 teaspoon hot red pepper flakes (optional)

DIRECTIONS:

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.

3. Add the garlic. Saute for 1 minute. (Be careful, the garlic burns easily!).

Fish and Chips

An easy and delicious recipe is from Nancy Fuller of Food Network's Farmhouse Rules. This is a great beer-batter recipe. It was light and crispy, the cod was moist, tasty and cooked to perfection. 

The homemade chips were also a big hit with my family. They were crispy, fresh and in my opinion just plain better than store-bought potato chips. Also, I liked the fact that  I could control the amount of salt I put on the chips and the thickness of the potato slices (slicing the potatoes using a mandolin slicer is fun!). 

BEER-BATTER FISH

Total: 1 hour 10 minutes

Active: 55 minutes

Yield: 4 servings

Level: Intermediate

Fish Ingredients:

4 cups vegetable oil, for frying

3 cups all-purpose flour, plus more to dust fish

2 tablespoons cornstarch

1 tablespoon baking powder

salt and freshly ground pepper

2 bottles wheat beer*

2 eggs, whisked

3 pounds cod fillets, cut in nice pieces

Lemon wedges, for serving

malt vinegar, for serving

tartar sauce, for serving

Homemade chips, recipe follows


Directions:
1. Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.

2. In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. 

3. Whisk in beer, and then the eggs.

3. In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. 

Salmon with Caper-Garlic Lemon Butter Sauce

Healthy and low-carb recipe that is rich in lean protein and omega-3 fatty acids. The combination of caper, garlic, lemon and butter makes an excellent sauce and a delicious finishing touch that complements the salmon. It is salty, tangy, and buttery. It's a delightfully simple and tasty recipe. I hope you enjoy this easy dinner as much as I do! 

SALMON WITH CAPER-GARLIC LEMON BUTTER SAUCE

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

INGREDIENTS:

1 1/2 pounds salmon or steel head trout (3 fish fillets)

1 tablespoon Italian herb seasoning

salt, to taste

1 tablespoon olive oil

2 tablespoons capers, drained

4 garlic cloves, diced

3 tablespoons lemon juice, freshly squeezed

2 tablespoons butter, softened

DIRECTIONS:

1. Season the tops of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.

Baked Lemon-Pepper Tilapia

A delicious and healthy recipe that takes no time to make. It is a total time saver as the whole meal is done in 20 minutes. The fish is light and simple but full of flavor. My husband and kids totally love this dish. I use tilapia but you can use any white fish of your choice. 

BAKED LEMON-PEPPER TILAPIA

Prep and Total Time: 20 minutes

Yield: 6 servings

INGREDIENTS:

6 tilapia fillets (6 ounces each)

2 tablespoons butter

2 teaspoons grated lemon peel

1 tablespoon lemon juice

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon freshly ground pepper

1/4 cup minced fresh parsley

Pan-Fried Fish with Bell Peppers

I found this recipe from a cookbook I bought a few years ago. This is a wonderful tasting dish that is easy to cook and makes a great meal especially when serve with rice.

PAN-FRIED FISH WITH  BELL PEPPERS

Prep and cook time: 30 minutes

INGREDIENTS:

1 walnut sized piece of fresh ginger

3 garlic cloves
2 red chilies*

1 green or red bell pepper

1 yellow bell pepper

6 scallions (spring onions)

4 sea bass*, (cleaned, scaled and heads removed)

Salt and pepper, to taste

3 tablespoons vegetable or olive oil, divided

1 tablespoon light soy sauce

Lemon wedges, to garnish (optional)

DIRECTIONS:

1. Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.

2.Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.

3. Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.

4. Heat the remaining oil in another pan, add the ginger, chilies and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.

5. Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.

Enjoy!

Notes: 
*I used 3 big gray mullet fish
*I omitted the use of red chilies (for my kids' sake)

Recipe from Food Lovers Fish & Seafood Cookbook

Yield: 4 servingsPin it

Pan-fried Fish with Bell Peppers

This is a wonderful tasting dish that is easy to cook and makes a great meal especially when served with rice.

ingredients:

• 1 walnut size piece of fresh ginger
• 3 garlic cloves
• 2 red chilies
• 1 green or red bell pepper
• 1 yellow bell pepper
• 6 scallions (spring onions)
• 4 sea bass, (cleaned, scaled, and heads removed)
• salt and pepper, to taste
• 3 tablespoons vinegar or olive oil, divided
• 1 tablespoon light soy sauce
• lemon wedges, to garnish (optional)

instructions:

1. Peel and cut the ginger into matchsticks. Crush the garlic. Finely slice the chilies, peppers, discarding the core and seeds. Cut the scallions (spring onions) into thin strips.
2. Using a sharp knife, slash the fish skin 2-3 times and season with salt and pepper.
3. Heat 1 tablespoon oil in a heavy-based skillet (frying pan). Add the fish and fry for 5 minutes or until the skin is very crisp and golden. Turn over, cook for a further 5 minutes, or until the fish is cooked through.
4. Heat the remaining oil in another pan, add the ginger, chilies, and peppers and fry for 2-3 minutes until softened. Remove from the heat and toss in the scallions.
5. Splash the fish with a little soy sauce and serve topped with the pepper mixture, garnished with lemon wedges.

https://gourmetplatter.blogspot.com/2017/05/pan-fried-fish-with-bell-peppers.html

Recipe from Food Lovers Fish & Seafood Cookbook

Created using The Recipes Generator

Skillet Seared Salmon with Garlic Lemon Butter Sauce

We are a salmon-loving family. It is our favorite fish/seafood. We love it so much that we eat it on a regular basis. This is another simple, easy to make recipe that requires minimal ingredients and it is ready in 20 minutes. The seared fish and the garlic lemon butter sauce...ohhh, seriously delicious!

SKILLET SEARED SALMON WITH GARLIC LEMON BUTTER SAUCE

INGREDIENTS:

4 (6 oz.) skinless salmon fillets (about 1-inch thick)* 

Salt and freshly ground black pepper

2 teaspoons olive oil

2 garlic cloves, minced

1/4 cup low-sodium chicken broth

2 tablespoons fresh lemon juice

3 tablespoons + 1 teaspoon unsalted butter, diced into 1 tablespoon pieces

1/2 teaspoon honey

2 tablespoon minced fresh parsley

Lemon slices for garnish (optional)

DIRECTIONS:

To make the garlic lemon butter sauce:
Melt 1 teaspoon butter in a small sauce pan over medium heat. Add garlic and saute until lightly golden brown, about 1 to 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until reduced by half (to about 3 tablespoons), about 3 minutes. Stir in butter and whisk until combined. Set sauce aside.

Remove salmon fillets from refrigerator and allow to rest at room temperature for 10 minutes. 

Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2-3 minutes longer.

Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.

Enjoy!

*Note: I used salmon fillets with skin on.

Recipe from Cooking Classy

Shrimp with Snow Peas Stir-Fry

If you crave for a classic Chinese stir-fry that is simple, quick and easy to make, then this dish will do the trick. Stir-fry the shrimp with snow peas, ginger, garlic, and few seasonings and you have yourself a delicious meal.

 SHRIMP WITH SNOW PEAS STIR-FRY

Prep Time: 20 minutes

Cook Time: 5 minutes

Serving: 4

INGREDIENTS:

Marinade:

2 teaspoons cornstarch

1 tablespoon Chinese cooking wine or dry sherry 

1/2 teaspoon salt

Stir Fry:

1 pound shrimp, peeled and deveined

2 tablespoons peanut oil (or other vegetable oil)

1 tablespoon minced ginger

3 garlic cloves, sliced thinly

1/2 pound snow peas, strings removed

2 teaspoons soy sauce

1/4 cup chicken stock

4 green onions, white and light parts, sliced diagonally

2 teaspoons dark roasted sesame oil

DIRECTIONS:

1. In a large bowl, marinade the shrimp by mixing all the ingredients for the marinade. Add the shrimp and toss to coat. Let sit for 15 to 20 minutes while you prepare the snow peas, ginger, and 

2. Heat a wok or large saute pan over high heat for 1 minute. Add the peanut oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 30 seconds.

Fried Catfish Fillets with Watercress Sauce

We are very blessed and lucky to have such sweet friends who are very thoughtful and generous in sharing their blessings. This couple friend of ours went fishing and gave us lots of freshly caught fish such as tilapia, mullet, and catfish. I mean, fresh caught bounty. How awesome is that! I was so happy and excited that right after I cleaned them (with the help of my husband), I immediately grilled one big tilapia. Oh my, nothing beats the taste of fresh fish!

However, this post is not about the tilapia. It's about the other type of fish that our friends caught. They gave us three big, fat catfish. Sure, they're slimy, kinda hard to clean especially when removing the skin to make fillets, but all that hard work is definitely worth it. I cleaned all three catfish but only needed two for this particular recipe. I knew in an instant what I'd do with them. I have a catfish recipe in one of my cookbooks that I've been wanting to try and finally the time has come for me to make it.

I love the simplicity of this dish. The fillets are seasoned only with salt and pepper before being dredged in flour and then pan-fried in a skillet with melted butter. It's that easy. The secret weapon that made this dish extra special lies in the sauce. The taste of the watercress and lemon juice works excellent with the cream sauce. What a delicious meal! 

FRIED CATFISH FILLETS WITH CRESS SAUCE

Prep and cook time: 40 minutes

Serves: 4

INGREDIENTS:

Salt and pepper

1 shallot, chopped

7 tablespoons (100g) butter, divided 

1/2 cup (125 ml) dry white wine

7 tablespoons whipping cream

2-3 tablespoons watercress

2 tablespoons lemon juice

4 catfish or rockfish fillets, each weighing about 5-6 oz.

2-3 all-purpose flour

Lemon wedges, to garnish

DIRECTIONS:

1. Melt 2 tablespoons of butter in a saucepan. Add the shallot and fry for about 1 minute until transparent.

3. Pour in the wine and cook over a medium heat until reduced by about a half. Stir in whipping cream and season to taste with salt and pepper. Add the watercress.

A 20-minute Meal: Honey Garlic Shrimp

This recipe is fabulous! It is very easy and the taste is restaurant quality. I love making meals that are not so time consuming but still taste good. Aside from the yummy taste, this dish require a little effort. It is ready in less than 30 minutes! Every time I make this for my family there's nothing left on the plate, they gobble it up and left the platter empty clean. Yes, even the sauce. 

Seriously, this recipe is quick and easy to make and the flavor is incredible. This is one of the many dishes that I make again and again.

20-MINUTE HONEY GARLIC SHRIMP

Prep Time: 15 minutes

Total Time: 20 minutes

Serves: 4

INGREDIENTS:

1/3 cup honey

1/4 cup soy sauce (I used reduced sodium)

1 tablespoon minced garlic

1 teaspoon minced fresh ginger (optional)

1 pound medium uncooked shrimp, peeled and deveined*

2 teaspoon olive oil

chopped green onion or sliced scallion, for garnish (optional)
parsley, for garnish (optional)

DIRECTIONS:

 1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

 2. Place shrimp in a large zipped-top bag or Tupperware.

Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.

Cedar Wrapped Asian Salmon with Vegetables

I first discovered this recipe by accident a few years back. I was at our local grocery store (Publix) trying to figure out what to cook for dinner that night when a cute package of Fire & Flavor Cedar Wraps caught my eye . I grabbed it, read what was it all about, and there at the back of the package was a promise of an easy salmon dish that steams to perfection, infused by subtle smoky flavor of cedar, of an Asian recipe that only calls for few ingredients. So by impulse I took it, grabbed the needed ingredients, paid the items at the counter and headed home. Oh, I tell you it was a great impulse buy.

This recipe is really tasty and it is amazing how much cedar was transferred to the salmon over a short period of time on the grill. This dish I highly recommend. So the next time you're in the grocery store and you see this pretty cedar wrapper package, give it a try. 

CEDAR WRAPPED ASIAN SALMON WITH VEGETABLES

Prep Time: 15 minutes

Cook Time: 10 minutes

Yields: 4 servings

INGREDIENTS:

2 tablespoons soy sauce; divided

2 teaspoons olive oil

1 teaspoon grated ginger root

1 carrot, cut into thin 6-inch strips

2 scallions, cut into thin 6-inch strips

3/4 cup sliced shiitake mushroom

4 (6 ounce) salmon fillets

4 Fire and Flavor Cedar Wraps, soaked

DIRECTIONS:

1. Combine 1 tablespoon soy sauce, oil and ginger in zip top plastic bag. Add salmon and toss to coat. Marinate for 10 minutes at room temperature.


 2. In a small bowl, toss carrots, scallions and mushroom slices with remaining soy sauce.

Lemon Pepper Tilapia Fillet

This recipe is very quick to make. The ingredients are so simple but the taste is flavorful. If you want a quick lemony dish that's ready in a jiff, this one is for you.  

LEMON PEPPER TILAPIA FILLET
Serves 6

INGREDIENTS:

6 (oz) tilapia fillets

3 tablespoons butter, melted

2 medium lemons, thinly sliced

Sauce:

3 tablespoons butter

1/4 teaspoon pepper

2 tablespoons lemon juice

DIRECTIONS:

1. Melt butter in small saucepan over low heat until golden brown, being careful not to burn butter. Stir in pepper and lemon juice.

2. Brush fish fillets with the lemon butter sauce (If desired, add salt and pepper to your taste).

3. Coat frying pan with oil and fry the fish on both side until done. If desired, you can place the lemon slices in the pan before putting the fillets on top to caramelized a little bit, without cooking it.

4. Arrange fish on serving platter and drizzle with sauce.

5. Garnish with lemon, if desired. Serve immediately. Enjoy!

*This tilapia recipe goes well with Sauteed Brussels Sprouts and Carrots. 

*Note: If you chose to grill the fish instead of frying, replace step 3 by coating a wire grilling basket with cooking spray. Arrange lemon slices on top of each fish fillet (If desired, add salt and pepper to your taste). Place fish in the basket, grill over medium, hot coals 10 to 12 minutes or until fish flakes easily when tested with a fork. Turn often, discard grilled lemon slices. 

Pan-Seared Salmon with Asparagus and Ginger-Soy Sauce

This recipe is from Chef Curtis Stone, published in Winn Dixie Flavor, a magazine of recipes and seafood inspiration. He said that "the great thing about seafood is how fast it is to prepare". He's absolutely right! It is easy and tasty, which is my kind of meal. It is ready on the table in or about 20 minutes. 

This salmon dish is not only healthy but really delicious and the ginger-soy sauce is flavorful. I love drizzling the left over sauce on the rice...yummy! So if you love salmon and you love sesame, then this recipe will become your favorite. 

PAN-SEARED SALMON WITH ASPARAGUS AND GINGER-SOY SAUCE
Serves 4 

INGREDIENTS:

1/2 cup soy sauce

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon sesame oil

1 (1-inch) piece fresh ginger, peeled

1 pound medium asparagus, tough ends trimmed

3 tablespoons olive oil, divided

4 skinless salmon fillets (5 oz each)

1 1/2 cups freshly steamed brown or (white) rice, for serving

1 tablespoon sesame seeds, toasted

*Note: Ginger-soy sauce can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before serving.

Directions

1. Preheat oven to 450°F. In a small serving bowl, whisk soy sauce, lemon juice, and sesame oil. Using a fine grater, grate ginger into soy mixture. Set ginger-soy sauce aside.

2. Toss the asparagus with 2 tablespoons olive oil on baking sheet and season with salt and pepper. Spread asparagus in single layer over baking sheet. Roast, turning as needed, 8 minutes, or until crisp-tender.