NETUNO
Unicorn Fillet

NETUNO Unicorn is a beautifully mild and flaky fish that melts in your mouth! Just a little bit of olive oil and lemon is all that’s needed to make this fish shine, but that’s not all you can do with it!

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NETUNO is a seafood importing company focused on bringing the highest quality products to our consumers while being environmentally conscious. Known for its unimpeachable quality of seafood products and excellent service, NETUNO started as two friend job when founders Luciano Bonaldo and Guilherme Colaferri began importing Snapper from their family’s market in Brazil into the US. The company quickly grew and today supplies over 20 million pounds of seafood annually to wholesale, foodservice, and retail distributers on 4 continents.

Tony’s Fresh Market, a family-owned grocery chain, like NETUNO, was created by “two immigrants with big dreams and unprecedented work ethic.” Tony’s has served the Chicago community for 40 years and carries a variety of produce, meat, and domestic & imported deli fresh goods. We are proud to offer NETUNO products at Tony’s, bringing restaurant-quality seafood for Chicagoans to enjoy at home.

Asian-style Unicorn Fillets

Unicorn gets its name from its unique horn-like feature. Also known as leatherjacket, it originally wasn’t a popular eating fish because of how tough the skin is. Once properly filleted, however, it is soft and buttery! Our chefs like to call this the best-tasting fish you’ve never heard of. Gaining popularity on restaurant menus all over the US and now available to you thanks to Tony’s Fresh Market!

Protein 36% 36%
Fat 0% 0%
Carbs 0% 0%
Potassium 6% 6%

Ingredients

Instructions

2 NETUNO 8-10 oz. Unicorn fillets
3 tablespoons of Olive Oil or Vegetable Oil
4 cloves of Garlic, minced
1 inch of fresh Ginger, peeled and thinly sliced
2 Scallions, sliced diagonally
¼ cup of water
1 tablespoon Soy Sauce
2 teaspoons Sugar
Salt
Black Pepper
Corn starch, for dusting

Pat fillets completely dry with paper towels. Season with salt and pepper. Dust with corn starch. (This will help prevent fish from sticking to the pan!)
Mix water, soy sauce and sugar in a small bowl and set aside.
Heat oil in a pan over high heat. Stir in garlic, ginger, and scallions until fragrant. Remove from pan and set aside.
In the same pan, add the Unicorn fillets and fry for 5 minutes on each side, flipping only once. When done, place fillets onto a plate.
Add the soy sauce mixture to hot pan, add the garlic, ginger, and scallions and cook until sauce slightly thickens. Remove from heat.
Pour sauce over plated fish. Great paired with white rice!
Enjoy!

Servings: 2