It’s Sunday — Daddy’s turn to cook day. We had been planning on grilling hito and tilapia for lunch but was not so sure if the weather would cooperate. It’s been raining on and off for the past so many weeks. Fortunately, it was alternately sunny and cloudy all morning. The laundry got done and we were able to grill the fish as planned.
My hubby did the grilling; I did the washing and I cooked the rice. The hito (catfish) went on the grill first and while the tilapia was cooking, I prepared the dipping sauces.
You can serve your grilled fish with the usual soy sauce, kalamansi juice and chili peppers, or you can try a mixture of lemon juice, olive oil, salt, finely minced garlic and onion leaves.
The best way to make this dipping sauce is to shake everything in a jar with a screw-type cap. Pour in about 1/4 cup of extra virgin olive oil in a small jar, add 2 tablespoonfuls of lemon juice, 2 tablespoonfuls of sugar, a pinch of salt and half a teaspoonful of finely minced garlic. Cover the jar tightly and shake until the sugar is completely dissolved.
Pour the mixture into a small bowl and top with finely sliced onion leaves. Serve with the grilled fish. Actually, we ended up spooning the sauce over the fish. That was how I discovered that if you get a few pieces of onion leaves with every bite of fish, they make all the difference. :)