Bacon-Wrapped Fish Fillet with Mango Salsa

INGREDIENTS

4 pcs fish fillet of 120g each
salt, black pepper and cayenne pepper.
3 calamansi
8 leaves of fresh basil
16 slices honey-cured bacon
1 whole tomato
1 whole ripe mango, peeled and seeded
1 small sibuyas tagalong, minced
1 clove garlic, minced
1 teaspoon sugar
1 tablespoon olive oil
5-7 leaves of cilantro
fresh asparagus spear

PROCEDURE

1. Season fish fillets with salt, pepper, juice of 2 pieces calamansi and cayenne pepper.
2. Top each fillet with 2 fresh basil leaves.
3. Wrap each fillet with 3 slices of bacon overlapping one another. On a hot pan, sear each bacon-wrapped fish to crisp bacon.
4. Finish cooking in a 200 degree F oven for 7 to 8 minutes. Meanwhile, chop tomato and mango into small dice and add minced onion and garlic.
5. Combine all together with remaining calamansi juice, sugar and olive oil.
6. Rough chop cilantro leaves and add to salsa.Serve fish fillet by topping it with the asparagus and the salsa.
7. Adjust seasonings as needed.

YIELD

Serves 4

NOTES

Elite Recipes: Chef Sharwin Tee’s Wit and Delicious Food at The Maya Kitchen