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                    [Title] => Tilapia in Coco-Pesto
                    [Summary] => We concocted this recipe for tilapia belly which we got recently from one of the weekend markets in Makati. We call the dish Tilapia in Coco-Pesto sauce. You can also  use medium size lapu-lapu. Take approximately a kilo of fish, clean, pat dry with paper towel, then lightly season with  salt and pepper, and the juice of half a lemon. Julienne a knob of ginger, cut one medium red onion.
                    [DatePublished] => 2005-09-04 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
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GOURMET FOOD FAIR

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                    [Title] => Tilapia in Coco-Pesto
                    [Summary] => We concocted this recipe for tilapia belly which we got recently from one of the weekend markets in Makati. We call the dish Tilapia in Coco-Pesto sauce. You can also  use medium size lapu-lapu. Take approximately a kilo of fish, clean, pat dry with paper towel, then lightly season with  salt and pepper, and the juice of half a lemon. Julienne a knob of ginger, cut one medium red onion.
                    [DatePublished] => 2005-09-04 00:00:00
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Tilapia in Coco-Pesto

By Lydia Castillo | September 4, 2005 - 12:00am

We concocted this recipe for tilapia belly which we got recently from one of the weekend markets in Makati. We call the dish Tilapia in Coco-Pesto sauce. You can also use medium size lapu-lapu. Take approximately...

Starweek Magazine