Easy-to-do grilled fish and baked chickenBy Vangie Baga-Reyes
Philippine Daily Inquirer
Do you get frustrated when you grill fish or chicken and it sticks to the grill, the skin coming off when you turn it over? Or, when you bake pasta and the cheese toppings completely stick to the foil when you uncover it?
“It’s really frustrating,” says noted chef Jill Sandique. “You can’t afford to waste food in the kitchen these days. In cooking, it should be less mess, less clutter, less clean-up and less waste.”
So, to make things easier in the kitchen, Sandique suggests using nonstick foil both for grilling and baking. She recommends using Glad Non-Stick Aluminum Foil for trouble-free cooking and easy cleaning afterwards.
“The nonstick foil is ideal for grilling, roasting and baking even for sticky or delicate foods,” Sandique says. “Even melted cheese isn’t a problem. Just place the food into the dull nonstick side of the foil and you can lift off food easily.”
Glad Non-Stick Aluminum Foil’s special coating can withstand temperatures of up to 340°C. It won’t burn or char even when cooking food on high temperature or for a long duration.
Here, Sandique shares quick and easy-to-do grilled fish and baked chicken recipes using nonstick foil: Grilled Fish with Potatoes and Chermoula Sauce and Baked Chicken with Basil, Cheese and Tomatoes.
The fish fillet is infused with Moroccan-inspired Chermoula sauce and grilled over charcoal lined with nonstick foil. You can use any white fish available in the market, such as halibut, lapu-lapu, pompano or maya-maya. It’s best to season the fish first with salt and pepper on both sides.
The pizza-like baked chicken is dressed in tomatoes, fresh basil and cheese, and then dipped in egg whites and breadcrumbs. You can also use cornflakes for added crunch. Or, better yet, add chili flakes for that extra kick.
“You may opt to use calamansi juice instead of lemon juice for the seasoning,” Sandique says.
The baked chicken tastes more like pizza with a subtle blend of savory cheeses such as mozzarrella, cheddar and parmesan.
Grilled Fish with Potatoes and Chermoula Sauce
- 4 pc white fish fillets, skin on
- 1 k potatoes, sliced
- 500 g tomatoes, sliced
- ¼ c extra-virgin olive oil
- Salt, to taste
- Chermoula Sauce:
- 1 1/3 c fresh coriander leaves
- 8 cloves garlic, minced
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp dried chili flakes
- ¾ c extra-virgin olive oil
- Juice from 2 lemons
Baked Chicken with Basil, Cheese and Tomatoes
- 5 pc chicken breast fillets, preferably skinless
- Lemon juice, as needed
- Paprika, as needed
- Salt and pepper, to taste
- 2 egg whites, lightly beaten
- 1-1½ c breadcrumbs
- ¾ c tomato sauce
- 10 pc fresh basil leaves
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
E-mail the author at vbaga @inquirer.com.ph
PHOTOS BY KIMBERLY DELA CRUZ