My grandfather is here with us for the weekend. He’s having his regular check-up on Monday, and had his blood chem yesterday. He usually stays with my uncle and his family but lately he likes to stay with my brothers and I.
It’s always nice to have Lolo. I don’t see him as much as I’d like, with him living in the province while we live here in Manila. He’s always got a lot of things to say, a lot of stories to tell, his mind still spiry and alert at 82. He always has alot of stories to tell, and keeps abreast with the news, and is more updated about it than I am.
One of the difficulties of having Lolo around though, is the restrictions to his diet, which shouldn’t really be a problem as it allows me to experiment in cooking. His current list of food no-no’s include a huge number of vegetables we normally consume, so that pretty much left me clueless as to what I can prepare. Thankfully, fish is ok for him.
For lunch today, I prepared some tilapia fillets cooked with garlic, onion, basil and butter. I wasn’t really sure what I was going to do when I bought the ingredients, sort of just throwing them all together into the pan. When I served it, I was apprehensive, but Nunik and Lolo said it tastes good.
I don’t really measure when I cook, unless I’m following a recipe or I’m baking (which is rare). Everything is more like “what I think feels right” or simply just eyeballing the measurements, and tasting if it’s all right.
I call this another one of my culinary experiments hehe.
4 tilapia fillets, defrosted
6 cloves of garlic, crushed and coarsely chopped
1 big white onion, chopped into strips
2-3 basil leaves
1/4 c. water
1 teaspoon butter
1 tablespoon salt
dash of black pepper
1. In a shallow pan, boil water and salt.
2. Add garlic, onion and basil. Simmer for 2-3 minutes
3. Place fillets, cover and let sit for 5 minutes
4. Turn the fillets if needed
5. Add butter. Let it melt.
6. Add pepper
Serves 4-6 people, depending on their appetite :p
You can adjust it to fit your taste. I thought of adding tomatoes to it, but I didn’t have any on hand. Or perhaps strip of ginger for extra flavor. I eliminated oil for sauteing, instead letting the flavors boil and be soaked by the fish. To prevent the fish from flaking, you can lightly fry or broil it, I guess.