Recipe for:

Grilled Malasugue with Cayenne, Cumin and Paprika spices


(Serves 8)

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


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