Grilled Malasugue with Cayenne, Cumin and Paprika spices
One fillet with skin on fresh malasugue
14th cup Filippo Berio virgin olive oil
One teaspoon McCormick cumin
One teaspoon McCormick Spanish paprika
10 dashes McCormick cayenne
Juice of 6 calamansi
One teaspoon salt
HERE’S HOW TO MAKE THIS DISH:
1. Drizzle olive oil and calamansi over both sides of fish. Skin and meat side.
Then spread equal amounts of spices and salt on each side. Massage till
Spread over fish.
2. Preheat ordinary or grill thick pan till smoking.
3. Place fish skin side down first. It will be smoking! No worries we want the char grill Effect. Then after about 5 to 8 minutes for a 2 kilo fillet (naturally if fillet is smaller just 3 to 4 minutes) on the skin side. Turn over and cook the other side, drizzle some more virgin olive oil on fish to keep moist but not fry.
4. After about 6 to 8 minutes, your fish is done! Place on Bilao with banana leaves and serve with chopped onions and tomatoes! Squeeze Fresh calamansi and virgin olive oil!
From my Kitchen to yours with love, Sabrina