Filetti di Panga alla Grglia

This recipe can easily be used by people who want to stay in shape (lose weight … fat-free) before starting the Christmas holidays ….



  1. Chinese cabbage
  2. Rosemary
  3. Sage
  4. Garlic
  5. Salt &  pepper
  6. Extra virgin olive oil


Slice the Chinese cabbage, and let it cook in a pan with a little water and oil, add salt and black pepper, and let it cook until the pepper did not give it the flavor


finely cut all the spices


Cut into strips fillets Panga


Season the fillets Panga with the  spices, like when you make  the Wiener Schnitzel, add a little salt and black pepper


Now that the Panga fillets are ready, you  can put them in  to the  grillpan  and sear them on both sides.


You can entertain and serve them in any way, with the addition of a little extra virgin olive oil

Picts made by FotoMaskaGrafia



2 thoughts on “Filetti di Panga alla Grglia

  1. I love napa cabbage (aka chinese cabbage –in the US, we call them napa cabbage). I usually see them cooked with mushrooms (shiitake or king trumpet or oyster). I love how you paired it with fish. What a light and lovely dish –looks absolutely delicious! Thanks for sharing Massi! 🙂

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