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Grilled pangasius fillets with tomatoes

Grilled pangasius fillets with tomatoes

Season the pangasius fillet with a little salt and pepper.

Put it on the grill, along with the tomatoes; leave it on its side for 15 minutes and because it sticks a little, I recommend using a palette to turn it over. Leave it for another 15 minutes.

Serve with parsley.

Method of preparation:

Put the fillet in cold water so that the ice comes off, then take it out and place it on a plate, season it to taste and grease it with oil. Leave it for a few minutes, then cut each fillet into 2 pieces and place them on the hot grill.
After a few minutes, turn the fish over and sprinkle some finely chopped parsley on it and a little pepper. Let it sit for a few more minutes.

Meanwhile, peel the garlic, cut it into thin slices and cut the lemon in half.
Decorate the plate with parsley, garlic and half a lemon cut into slices.
When the fish is ready, place it on the plate and sprinkle it with the juice from the other half of the lemon.

delicious file pangasius la gratar you can serve it with a portion of natural potatoes, with sauteed vegetables or with polenta and garlic sauce.

Grilled Pangasius & ndash a culinary delight

Ingredients you need for your recipe pangasius la gratar with mujdei:

  • 2 pieces of fish fillets
  • An onion
  • Bay leaves
  • Peppercorns
  • Lemon
  • White wine

The fish pieces are salted and seasoned and put on the grill. Do not leave much, because the fish will enter the oven once more. Just make sure it's not cruel anymore and that's enough. After it is done, put in a pan a little oil, a sliced ​​onion, bay leaves and peppercorns next to the grilled fish fillet. Put it in the oven for 5-10 minutes, then pour the glass of wine into the tray. Put the tray in the oven once more and make sure that, after about three minutes, you turn the fish over to get the wine flavor on both sides.

Pangasius Fillet Recipe in Tomato Sauce

I think that during the week we all want to spend as little time in the kitchen as possible, but at the same time to eat very healthy. Tonight's recipe is first and foremost healthy, secondly delicious and thirdly quick. A delicious new recipe with fish: pangasius fillets in tomato sauce.

Ingredients (for 2 servings):

  • 2 pangasius fillets
  • 4-5 tomatoes
  • 2-3 cloves of garlic
  • an onion
  • fresh basil
  • 2 tablespoons oil

We start by cutting onions and small cloves of garlic. Heat two tablespoons of olive oil and lightly sauté the onion when it has softened, add the finely chopped garlic.

First, scald them for 1-2 minutes until their skin cracks, then take them out of the water and peel them. Finely chop them or grate them and add them over the hardened onions and garlic, add 50 ml of water and cook for 5 minutes.

Season with salt and pepper, add the basil and put everything in a pan. Over, we put the two fillets of pangasius seasoned with salt, pepper and lemon juice in abundance and then put the tray in the hot oven. Pangasius is a weak fish, indicated in diets as well as a portion of grilled salmon with vegetables.

After about 25-30 minutes at high temperature, the fish browns slightly to indicate that it is ready.

Serve with lemon juice.

Caloric intake per serving: about 380 calories (for 200 grams of tomatoes, a tablespoon of olives = 15 grams of oil, 250 grams of pangasius)

Equally tasty are:

4 comments for
Pangasius Fillet Recipe in Tomato Sauce

Comment by Anca on August 5, 2010 at 09:56

That's it, I know what I'm cooking on the weekend & # 8230 I really like pangasius and I think this recipe in tomato sauce is delicious. I usually cook pangasius breads with natural potatoes, but this recipe is much lighter.

Comment by Radu on August 5, 2010 at 14:57

Very good recipe, keep it that way. I haven't eaten a well-cooked pangasius for a long time

Comment by Pisi on August 27, 2010 at 08:06

In the list of ingredients you accidentally wrote 2 tablespoons of garlic instead of 2 tablespoons of oil

Comment by Paula on January 29, 2013 at 15:22

I (the fish eater) made this recipe today, with code instead of pangasius. Very good!

Season the fish with salt, pepper and paprika and let it rest for 1 hour.

Peel the tomatoes and cut them into small cubes and put them in 4-5 tablespoons of olive oil.

Boil for about 5 minutes until the tomato juice is reduced by half. Then add the hot pepper, crushed garlic, cup of water, season with salt and pear and cook for another 5 minutes, and finally add a tablespoon of chopped parsley.

We put the fish in flour and fry it in hot oil.

When it has browned nicely, take it out on kitchen paper to absorb the excess fat.

Serve the fillets with a few tablespoons of brine on top and a glass of white or rose wine.

Good job and good appetite!

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Method of preparation


- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.

Baked fish with tomatoes and garlic simple recipe

Baked fish with tomatoes and garlic simple recipe. Baked fish with tomatoes and garlic (baked). I received from my friends some fish (barbel), freshly caught from Mures. The fisherman said it was barbed wire. They had mustaches! I knew for sure that I would not freeze them and I was thinking what to do with them (barbel).

Okay, let's start with the scales. The method I apply is cleaning the scales in the sink, under water. That is, I put the stopper and leave the cold water of 10-15cm and clean each fish there, submerged. What do you clean it with? With the vegetable peeler! It's going so well and fast, without scales scattered throughout the kitchen. It's all about holding the fish by the tail and shaving with the peeler in the direction of the tail-head (the reverse direction of the scales). After they are cleaned of scales, they are gutted.

With a sharp knife, split the fish's belly from the tail to the head and remove the internal organs. My dear friend Laura Laurentiu, being aware of my throats, quickly warned me about the toxicity of barley caviar. Don't make a caviar salad out of them! I thanked him for the tip because I didn't know this.

If you use frozen fish, ready to clean the scales and eviscerate, you have escaped ungrateful work. It depends on how much is lost on the other side, the taste and consistency. Of course, this recipe, known to many people, is made with other types of fish: trout, carp, crucian, etc., whole or pieces.

It looks a bit like classic recipe for fish plaice (carp) & # 8211 see here.

The most special ingredient I added are the dehydrated tomatoes that bring an intense and pleasant summer aroma! Even if they are apparently expensive, dehydrated tomatoes are used in small quantities, being enough 2-3 pieces (finely chopped) to flavor a dish. Basically they can fall into the category & # 8222condimenti & # 8221.

From the quantities below come out approx. 6-8 servings of baked fish with tomatoes and garlic.

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We recommend a delicious grilled turkey recipe with fresh tomato and garlic sauce.


1 medium-sized calacan (found in the markets, fresh, and is a very healthy assortment of Black Sea fish, with a white meat, no fat, with a very good taste)

extra virgin olive oil

1 bunch of fresh parsley

half a kilogram of tomatoes

2 large heads of garlic

Method of preparation

When you buy the turkey from the market, please portion it so that you no longer have this problem at home. Then, wash the pieces, salt them and place them on the grill. Do not dry the meat, it must remain juicy and tender. Put the turkey pieces in a covered bowl to keep them warm.

Separately, in a taller bowl, place the tomatoes cut in half, the parsley and garlic cloves from the two heads. Add salt, olive oil and lemon juice. Introduce the blender and strain until you get a homogeneous sauce tasted with salt and eventually seasoned again.

Method of preparation


- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.