Grilled fish. A healthy way to cook your fish. No extra fuss needed. A simple salt, pepper and herbs will surely bring out every ounce of flavor of the fish. However, there is a part of the fish that is truly flavorful than the rest of its part. I am talking about the jaw. I’s really flavorful. No need to make an extra special marinate. My most favorite fish jaw to grill is tanigue. It’s also perfect with sinigang.
It’s All Saints’ Day and it’s only me and my dad left at home. As usual, the question “What are we going to cook for tomorrow?” popped up again. Since I’ve been eating meat during weekdays the thought of grilled tanigue jaw popped into my head.
My dad went off to the market early in the morning to get the freshest fish and when I woke up he already bought the fish jaw. It’s easy to prepare. Simply clean the fish. Season it with calamansi juice, salt pepper and herbs and marinate for 30 minutes and grill. Dip it in soy sauce with calamansi juice and wasabi and lunch complete.
Oh yeah! It also goes well with ice cold beer.
Ingredients
1 kilo Fish Jaw, preferably tanigue
4 pieces Calamansi
Salt
Pepper
Dried Rosemary
Chopped fresh Parsley
Procedure
Thoroughly clean the fish jaw to remove the fish smell. Squeezed the juice from the calamansi and drizzle over the fish meat. Season with salt, pepper, rosemary and parsley. Marinate for 30 minutes and grill.
Serve with soy sauce with calamansi and wasabi as dipping sauce.
