Pangrilled Mahi-mahi with Tomatoes and Egg Roe

Went to the World Food Expo last Saturday and came home with lots of food, and with a much much lighter wallet. After doing an inventory after we got home, I realized we bought a lot of drinks. From the weird (beetroot and purple carrot anyone?) to the surprising (aloe vera?) to the “hoarding-cause-it-was-damned-cheap” (Del Monte Pina Colada for 10 pesos a can!).

Among our purchases were packs of frozen fish, some of which, I cooked for dinner.

Pangrilled Mahi-mahi

Pangrilled Mahi-mahi with Tomatoes and Egg Roe v. 6 August 2006
makes 2 servings.

6 oz Mahi-mahi fillet, quartered
crushed black pepper

1 tomato, diced
1 generous teaspoon of egg roe in olive oil

1. Season the mahi-mahi fillet with salt and pepper. Melt butter in a pan, then grill the fish until done.
2. After you’ve removed the fish, saute the tomatoes in the butter left over from the mahi-mahi. After the tomatoes have turned mushy, add the egg roe, then stir for a few seconds, before serving on top of the fish.

For tonight’s dinner, I also cooked some mashed potatoes, then added a fresh basil leaf to make it look nice.

Pinoy Caviar

The egg roe is a bit hard to find; ours we bought at the Gourmet Cafe shop in Silang, Cavite. It was called Carmel’s Pinoy Caviar. I’m planning on making my own though, but I’m still trying to figure out what’s in it. It’s great served on rice, and as shown above, for cooking as well. Wish me luck trying it out!

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3 Responses to Pangrilled Mahi-mahi with Tomatoes and Egg Roe

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