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Pan Fried Fish Fillet, with Yogurt and Squid Ink Sauce

Pan Fried Fish Fillet, with Yogurt and Squid Ink Sauce

Pan Fried Fish Fillet, with Yogurt and Squid Ink Sauce

Cooking TIme: 30 minutes

1

Ingredients

4 Tbsp Olive Oil

1 Kilo Whole Fish Fillet, cut to about 6 pcs

(White Meat Fish with No Bones: Dory, Dorado, Tilapia)

2 Cloves Finely Chopped Garlic 

½ Cup Yogurt 

¼ Cup Squid Ink

¼ Cup Whole Capers

2 Whole Red Tomatoes Sliced in Discs/ Circles

½ Tsp McCormick Cumin Ground

One Whole Lemon

1 Tsp McCormick Garlic Minced 

½ Tsp McCormick Black Pepper Ground 

McCormick Iodized Salt to taste 


Directions

  1. Massage fish fillet in chopped garlic, one whole squeezed lemon, cumin, and black pepper.
  2. In a none-stick pan drizzle virgin olive oil over medium heat. Add fish fillet and sear till lightly golden on both sides. Depending on fish size, about 2 minutes per side. Lay over pretty dish and set aside.
  3. Then to same pan pour yogurt and squid ink. Mix well together so the squid sacks are mashed and incorporated with the yogurt, cook about 5 minutes.
  4. Pour over center of fish keeping the rest of fish clear for color contrast. Garnish with tomato discs, whole capers and McCormick Garlic Minced. 
 
Note: Capers are already salty, so do taste before adding salt. 
Ideal with mashed sweet potato and blanched “alugbati”
 
Serves 6 people