"Life is not merely being alive, but being well." -- Martial, Epigrams
Since my husband has only one good kidney left and has been keeping a low-salt, low-fat, no-red meat diet for the past six months, my cooking skills have recently been honed on doing a thousand and one variations of doing fish fillets.
It's a good thing, too, that cream dory fillets are now available in the groceries (check out SM Hypermart, Makro and Cold Storage counters). Cream dory fillets are versatile, soft yet not do not crumble easily when grilled or pan-fried and they are very easy to cook. You also only need a few minutes to get them ready. Knife skills don't count much when slicing the fish into the portion sizes you need.
To start the year right and healthy, it was Herb-crusted Cream Dory Fillets for us along with some hearty corn soup. I got an easy recipe for the fillets with simple ingredients that you just throw into a blender: a bunch of sliced green onions, juice from 1 lemon, mashed garlic clove, sliced red chili (1 will do so it doesn't turn out too hot), 1/2 tsp of dried thyme, some dried tarragon and chopped parsley and a dash of salt (it's low-salt, remember). Blend the herbs really well until you get a smooth mixture.
As for the fish, slice and season with salt, pepper and dredge in some flour. Dip or roll in the herb mixture and then back into some flour so that the herbs will stick onto the fish. Pan-grill on a skillet for 3 minutes on each side. And voila, your herb-crusted fish is ready to serve!
Since my husband has only one good kidney left and has been keeping a low-salt, low-fat, no-red meat diet for the past six months, my cooking skills have recently been honed on doing a thousand and one variations of doing fish fillets.
It's a good thing, too, that cream dory fillets are now available in the groceries (check out SM Hypermart, Makro and Cold Storage counters). Cream dory fillets are versatile, soft yet not do not crumble easily when grilled or pan-fried and they are very easy to cook. You also only need a few minutes to get them ready. Knife skills don't count much when slicing the fish into the portion sizes you need.
To start the year right and healthy, it was Herb-crusted Cream Dory Fillets for us along with some hearty corn soup. I got an easy recipe for the fillets with simple ingredients that you just throw into a blender: a bunch of sliced green onions, juice from 1 lemon, mashed garlic clove, sliced red chili (1 will do so it doesn't turn out too hot), 1/2 tsp of dried thyme, some dried tarragon and chopped parsley and a dash of salt (it's low-salt, remember). Blend the herbs really well until you get a smooth mixture.
As for the fish, slice and season with salt, pepper and dredge in some flour. Dip or roll in the herb mixture and then back into some flour so that the herbs will stick onto the fish. Pan-grill on a skillet for 3 minutes on each side. And voila, your herb-crusted fish is ready to serve!
For last night, instead of green onions, I had to use onion leeks which worked just as well. Just make sure to slice the leeks in the middle and wash them very well under cold water to get the dirt out because leeks can have nasty germs inside which can't be seen. I couldv'e also used more of the herb mixture so it's slathered on the fish and not too spread out like how it turned out last night but it's still flavorful and yep, healthy!
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