Ingredients with Measurements:
- 1 lb. tayabak fillets
- 2 medium-sized zucchinis, sliced
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tbsp. butter
- 1 tbsp. chopped parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Season the tayabak fillets with salt and pepper. Dredge them in flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium-high heat. Add the tayabak fillets and cook for 2-3 minutes per side or until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and cook for 30 seconds or until fragrant. Add the sliced zucchinis and cook for 2-3 minutes or until tender.
4. Pour in the white wine and chicken broth. Bring to a boil and let it simmer for 2-3 minutes or until the liquid has reduced by half.
5. Add the butter and stir until melted. Return the tayabak fillets to the skillet and cook for another minute or until heated through.
6. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 6g
Protein: 22g
Substitutions for ingredients:
- You can use any type of white fish fillets instead of tayabak.
- Vegetable broth can be used instead of chicken broth.
- You can use margarine instead of butter.
Variations:
- Add sliced bell peppers or mushrooms for added flavor and texture.
- Use lemon juice instead of white wine for a tangy taste.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to pat dry the tayabak fillets before dredging in flour to ensure a crispy texture.
- Do not overcrowd the skillet when cooking the fish fillets to prevent them from steaming instead of frying.
- Use a non-stick skillet to prevent the fish fillets from sticking to the pan.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a bed of rice or with a side of roasted vegetables.
Garnishes:
Garnish with lemon wedges or additional chopped parsley.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Roasted asparagus, garlic mashed potatoes, or a mixed green salad.
Troubleshooting advice:
- If the fish fillets are not browning evenly, adjust the heat accordingly and make sure to flip them only once.
- If the liquid is not reducing fast enough, increase the heat and let it simmer for a few more minutes.
Food safety advice:
Make sure to cook the fish fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Tayabak is a type of fish commonly found in the Philippines. It is known for its mild and sweet flavor.
Flavor profiles:
This dish has a mild and savory flavor with a hint of sweetness from the tayabak fillets.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Lebanese