Pan-Grilled Bangus with Tomato and Onion Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Filipino milkfish marinated and grilled to perfection, served with a tangy fresh tomato and onion salad. This filipino-inspired seafood ready in about 55 minutes pairs calamansi juice or lemon juice, garlic cloves, minced, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 1/4 cup calamansi or lemon juice, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Marinate 1.5 lbs butterflied whole bangus in this mixture for 30 minutes.
  2. Step 2: Preheat a grill pan over medium-high heat and brush with 2 tbsp vegetable oil to prevent sticking.
  3. Step 3: Grill the marinated bangus skin-side down for 5-7 minutes until the skin is crisp and charred in spots, then flip and grill the flesh side for another 4-5 minutes until cooked through.
  4. Step 4: Meanwhile, prepare the relish by mixing 1 cup diced ripe tomatoes, 1 medium thinly sliced red onion, 1/4 cup fresh cilantro leaves, 2 tbsp vinegar, and 1 tsp sugar in a bowl. Let it sit for 10 minutes to meld flavors.
  5. Step 5: Serve the grilled bangus hot topped with the fresh tomato and onion relish alongside steamed rice.

Frequently asked questions

How long does Pan-Grilled Bangus with Tomato and Onion Relish take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Grilled Bangus with Tomato and Onion Relish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in Pan-Grilled Bangus with Tomato and Onion Relish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Grilled Bangus with Tomato and Onion Relish for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Grilled Bangus with Tomato and Onion Relish?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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