For a clean, wholesome lunch, pair grilled fish with fresh greens.
For a clean, wholesome lunch, pair grilled tanigue with fresh greens. Not a fan of tanigue? Lapu-lapu, salmon, tuna, or dory works just as well. This fish recipe is both healthy and satisfying!
2 pieces tanigue (spanish mackerel)
salt, to taste
1/2 teaspoon garlic, minced
1 tablespoon olive oil, plus more for oiling grill
fresh parsley, Finely chopped for garnish
1/2 cup lollo rosso lettuce, torn into bite-sized pieces
1/2 cup romaine lettuce, torn into bite-sized pieces
1/2 cup iceberg letttuce, torn into bite-sized pieces
1 piece red onion, sliced into thin strips
1/2 piece cucumber, sliced into thin strips
1/2 piece carrot, sliced into thin strips
1 piece red bell pepper, sliced into thin strips
1 piece green bell pepper, sliced into thin strips
6 tablespoons olive oil
2 tablespoons balsamic vinegar
Season both sides of tanigue with lemon juice, salt, pepper, garlic, and olive oil.
Oil and preheat a grill pan over medium-high heat. Grill fish for 7 to 8 minutes, flipping once using a spatula. Remove from grill and set aside.
Prepare the salad: Combine all ingredients in a bowl. Set aside.
Make the vinaigrette: place oil and vinegar in a medium bowl and whisk until combined. Season with salt and pepper.
Garnish grilled fish with parsley and serve with salad and vinaigrette on the side.
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