Pan Fried Gindara Tic-Tac-toe en Petitchef

For my Easter foodie post, here's my new creation... and my fifth recipe entry in Petitchef.

Garden Chef's Gindara Tic-Tac-Toe

I opened my Pursuits Journal, supposedly to write down some thoughts that have been piling in several pieces of paper by now. But look at what I saw in one of the pages of my journal... a recipe of a dish I tried several months ago that I haven't shared with anyone yet. You may call it perfect timing because 30 minutes ago, I thawed four gindara (sablefish, black cod, or butterfish) pieces from the refrigerator. Isn't that wonderful?

I just made a quick check of the ingredients if they were available. Except for the lemon, everything else was present! But I have calamansi and other veggies in store that needed to be consumed ASAP so I made some modifications in the original concoction. Here we go...

Ingredients:

250 gms gindara slices

2 tbsps lemon juice

Garlic powder, salt and pepper to taste

Paprika

1 tbsp butter

1/2 medium-sized carrot, sliced lengthwise

1/2 medium-sized green bell pepper, sliced

1 pc medium onion, sliced

1 pc large tomato, sliced

1/2 tbsp leeks, sliced thinly and diagonally (or green onions)

Dressing:

1 tsp garlic, pressed and sliced thinly

1 tsp lemon rind

1 tbsp lemon or calamansi juice

1/2 tbsp leeks

1 tsp olive oil

Pinch of salt

Steps: 

1.  Wet both sides of gindara slices with lemon juice, then sprinkle with garlic powder, salt and pepper. Let      stand for 5 minutes.  

 2.  Place half of the butter in a non-stick pan.  Pan fry carrots, bell pepper, onions and tomato for 2  minutes.  Add leeks then set aside.  

 3. Sprinkle paprika on both sides of the fish. Using the remaining butter, pan fry the gindara slices in the same pan. Cook uncovered for 3 minutes until color becomes brown. Shake pan every now and then.

4. Turn fish slices over. Cook until fish meat becomes soft and skin becomes crispy, shaking pan in between.
5. Prepare the dressing: Mix together garlic, lemon rind, lemon juice, leeks, olive oil and salt.

6. Pour dressing over cooked fish garnished with tomatoes and onions on top, with carrots and bell peppers in tic-tac-toe arrangement on the side.

Wondering over the name of the dish? Well, while plating and garnishing the fish, I just made (would have wanted to, to be honest) a tic-tac-toe arrangement of the carrots and bell peppers only to realize after taking the photo that I lacked two carrot slices to complete the tic-tac-toe.

Oh, by the way, as you can see in the photos, I only cooked 2 (instead of 4) slices of the gindara using the featured recipe. The other 2 slices I used for another dish with fish broth for my 87-year old parents.) I can feel my stomach gurgling. Time for lunch! Come on!

Oooops... wait, Petitchef, here I come!
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Linking to:
Home Maid Simple
Simple Living and Eating Foodie Friday
http://en.petitchef.com