Recipe File: Glad tidings for no-mess grilling and baking

MANILA, Philippines - Chicken and fish skin sticking to the grill or cheese sticking to the foil is the usual complaint when it comes to using aluminum foil in grilling and baking.   Not only is it messy but the food presentation also gets ruined. But these kitchen misfortunes are a thing of the past, thanks to Glad Non-stick Aluminum Foil.

 Glad Non-stick Aluminum Foil is ideal for hassle-free cooking and baking.   Even delicate ingredients like chicken or fish skin and cheese lifts off with ease. It can withstand temperatures of up to 340 degrees celsius, ensuring that food won’t burn or char. 

Here is an easy-to-do recipe from chef Eugene Raymundo. His grilled seafood-stuffed bangus is a delicious twist on the usual rellenong bangus — stuffing the fish with other seafood like shrimp, squid, and cream dory. 

For more recipe ideas, visit the Glad Kitchen  Facebook page at https://www.facebook.com/GladKitchen and www.gladkitchen.com.

Grilled seafood-stuffed bangus (Rellenong bangus)

Ingredients:

2 pcs. boneless unseasoned daing na bangus

2 tbsps. lemon/calamansi juice

2 tbsps. soy sauce

1 tbsp. extra virgin olive oil

1 tbsp. minced garlic

200 gms. shrimp, shelled and chopped

100 gms. chopped squid

300 gms. chopped cream dory fillet

1/4 cup minced onions

1 tbsp. minced parsley

1 tbsp. chopped red bell pepper

1 tbsp. chopped green bell pepper

 1/4 cup chopped fresh button mushrooms

1 pc. egg

1 tbsp. cornstarch

1 cup  crumbled kesong puti

1/4 tsp. dried basil

1 tsp. salt-pepper

Procedure:

1. Place bangus in Glad Storage Zipper Bag and add in lemon juice, soy sauce, olive oil and garlic. Seal and massage until fish is evenly coated with the soy mixture. Refrigerate for 30 minutes.

2. In another Glad Storage Zipper Bag, place all ingredients and seal. Knead until mixture in thoroughly blended.

3. Divide seafood mixture into two and place in the middle of each fish. Fold fish and wrap in Glad Non-stick Aluminum Foil.

4. Grill over hot charcoal or electric griller for about 15 minutes on each side.

5. Let it stand for at least 10 minutes before slicing. Serve with the pesto sour cream.

PESTO SOUR CREAM

Ingredients:

1 cup sour cream

3 tbsps. prepared pesto

1 tsp. honey

1 tsp. mustard

 Procedure:

Mix all ingredients until well blended.