BISTEK NA ISDA (SAUTEED COD WITH ONIONS)

“Bistek is normally done with beef. I also cook it a lot at home with fish,”said Mike Pimentel of Adobo ATL.“Any white fish works pretty well. Using cod, tilapia, sea bass or trout, it cooks in about 30 minutes.”

2 pounds boneless skinless cod fillets or other mild white fish

⅓ cup soy sauce

3 lemons, juiced

2 medium onions

2 tablespoons canola or vegetable oil

1/4 cup water Steamed white rice, for serving

Place cod fillets in a casserole dish. Add soy sauce and lemon juice. Cover and marinate in the refrigerator for about 15 minutes.

Peel and slice onions into 1/4-inch rings. Set aside.

Remove cod fillets from marinade and pat dry. Reserve marinade and set aside.

Add the oil to a heavy skillet and warm on medium-high heat. Working in batches, fry the fillets, about 3 minutes per side. Remove and set aside.

Add onions to the same skillet and cook over medium-high heat until softened, about 5 minutes, stirring occasionally and scraping bottom of pan to release drippings.

Add reserved marinade and 1/4 cup water to the skillet and cover. Decrease to low heat and cook for another 5-10 minutes, until onions are soft and translucent.

Place cod fillets back in the skillet with onions and gently combine, being careful to keep the fillets intact. Remove from heat. Serve hot with steamed white rice.

Serves 4-6.

Per serving, based on 4: 280 calories (percent of calories from fat, 28), 42 grams protein, 8 grams carbohydrates, 1 gram fiber, 8 grams total fat (1 gram saturated), 98 milligrams cholesterol, 344 milligrams sodium.

STYLING BY MIKE PIMENTEL / CHRIS HUNT FOR THE ATLANTA JOURNALCONSTITUTION Mike Pimentel, founder of Filipino pop-up Adobo ATL, uses fish in his Bistek na Isda (sauteed cod with onions), and he says any white fish will work.