I have always liked fish especially fried milkfish (bangus) but sometimes I would crave for something like tanigue or blue marlin. There are so many ways to cook them; you can add them to your sinigang soup, fry them for a crispy meal or just grill them like what I will do in this recipe.
I would continue to update this post as I repeat and take note of the differences when cooking grilled tanigue. In one attempt, I added too much crushed peppercorn so it was mostly all that I tasted with subtle hint of lemon.
Armed with a LG G2 Smartphone (formerly Lumix ZS3 camera), Allen sets forth to different restaurants and dining places to Stop! Look! and Capture! select dishes with a purpose of sharing his food discoveries and honing his photography skills.