by Del Monte Kitchenomics
This dish is good source of Vitamin B12--which helps prevent anemia. When grilling fish, do not keep on turning or flipping the fish. Leave the fish to grill for 3 minutes per side before turning to have nice grill marks and avoid crumbling the fish.
- 500 grms tuna steaks, ½ inch thick (can be substituted with tuna fillets)
- 2 tsp Calamansi Juice (reserve zest)
- ¾ tsp Salt
- ½ tsp Peppercorn (crushed)
- 1 tbsp Margarine
- 1 pack Del Monte Quick 'n Easy Sweet and Sour Mix (dissolved in ¾ cup water)
- chopped parsley
1. season fish with salt, crushed peppercorn, and calamansi juice.Pan-grill and then set aside.
2. Simmer dissolved DEL MONTE QUICK N EASY Sweet & Sour Sauce for 5 minutes. Add margarine and turn off heat. Mix the margarine until melted. Add the calamansi zest.
3. Pour over fish and garnish with chopped parsley.
2. Simmer dissolved DEL MONTE QUICK N EASY Sweet & Sour Sauce for 5 minutes. Add margarine and turn off heat. Mix the margarine until melted. Add the calamansi zest.
3. Pour over fish and garnish with chopped parsley.
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