Gindara Kilawin (Marinated Sablefish) Recipe

Serves/Makes: 4 servings


  • 1 pound skinless, boneless gindara (sablefish) fillets
  • 1 1/2 tablespoons rock salt
  • 3 lemons
  • 1 red onion, peeled and thinly sliced
  • 4 cloves of garlic, peeled and grated
  • 1 thumb-sized piece of ginger, peeled and grated
  • 3 whole chile picante (or any mild finger chili), cut into thin rings
  • 1 pimiento, seeded, deveined and cut into thin strips
  • 1 cup coconut cream
  • 2 tablespoons finely sliced scallions, for garnish
How to cook Gindara Kilawin (Marinated Sablefish):
  • Wash the fish well before slicing. Cut into 1-inch cubes. Pat dry with paper towels.
  • Place in a bowl and toss with the salt.
  • Squeeze the juice from two lemons. Add the juice to the fish and mix well.
  • Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
  • Drain the fish, squeezing lightly. Place in a clean bowl.
  • Squeeze the juice from the remaining lemon and add to the fish. Mix lightly.
  • Add the grated garlic and ginger, chilies, pimiento strips and onion slices.
  • Toss everything together. Pour in the coconut cream. Stir lightly.
  • Top with the scallions and serve.
  • You can serve the Gindara Kilawin with steamed white rice. It is so good with wine or beer.
Gindara Kilawin (Marinated Sablefish) recipe


The Gindara Kilawin (Marinated Sablefish) is a very affordable dish. Delicious, simple, and easy recipe.


Kinilaw or Kilawin - dish uses a "cooking" method by which meat or seafood is marinated in vinegar or citrus juices which pickle the seafood or meat and turn it opaque.

The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru. Although tuna is the fish most commonly used for making Kinilaw or Kilawin, most fleshy fish like gindara, lapu-lapu salmon, and mahi-mahi are just as good.

This recipe for Gindara Kilawin (Marinated Sablefish) serves/makes: 4 servings

The Gindara Kilawin (Marinated Sablefish) recipe is adopted from The Philippine Cook Book.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Marinated/Uncooked (more Marinated/Uncooked recipes)
Cuisine: Filipino (more Filipino recipes)

More in Various Fish ~ Marinated/Uncooked recipes:

  • Marinated Talakitok (Trevally) ~ Filipino easy recipe how to marinate Talakitok (Trevally) with white wine vinegar, extra virgin olive oil, and grapeseed oil.
  • Hawaiian Wahoo Ceviche ~ Hawaiian easy recipe how to marinate fresh wahoo fillets with lime, onion, garlic, jalapeno pepper, parsley and olive oil.
  • Caviar Pie ~ Caviar Recipe - Russian recipe how to cook 'pie' with red or black caviar, eggs, mayonnaise, onion, sour cream, and parsley.
  • Russian Caviar Pie ~ Caviar Recipe - Russian recipe how to cook 'pie' with red and/or black caviar, gelatin, sour cream, cottage cheese, blue cheese, dry Italian salad dressing mix, green onions, egg, and cherry tomato.
  • Eggs Stuffed with Caviar ~ Caviar Recipe - Russian recipe how to cook eggs with red or black caviar, chives or green onions, parsley, and mayonnaise or sour cream.
  • Caviar Dip ~ Caviar Recipe - American recipe how to cook dip with red caviar, heavy cream, shallots, hard-boiled eggs, chives, and toast rounds.
  • Dominican Pickled Fish ~ Pickled Fish Recipe - Dominican recipe how to prepare pickled white fish with flour, lemon juice, green onions, garlic, bay leaves, olives, red peppers, and olive oil.
  • Australian Queen Fish in Lime Juice ~ Marinated Queen Fish Recipe - recipe how to marinate fresh Queen fish fillet with limes, fresh chilli, olive oil, and fresh coriander. Australian recipe.
  • Baked Fish Fillets ~ Baked Fish Fillets Recipe - A simple recipe using fish, butter, and lemon juice.
  • Coated Fried Fish Fillets ~ Fried Fish Recipe - A simple recipe for making fried fish. Coat fish fillets with dough. Into a heavy frying-pan, fry coated fish fillets on both sides into hot oil turning once, until done.

Free Fish & Seafood Recipes

^ Back to Top