Garlic Butter Tanigue

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

white wine

🥗Healthier: broth

💰Cheaper: water with vinegar

Broth adds flavor without alcohol.

tanigue

🥗Healthier: mackerel

💰Cheaper: tilapia

Mackerel is a fatty fish with similar texture.

Wash and prepare the tanigue steak. Rub both sides with salt and pepper. Squeeze some lemon juice and massage the fish for a few minutes. Do the same steps with the other side. Let them marinate for 15 minutes. Set aside.

Pour a lot of water in a pot and bring to a boil. Add the baby potatoes and let them cook for around 10 minutes.

After 10 minutes, check if they are fork tender. Strain the potatoes and set aside.

Using the same pot of water, blanch the broccoli florets for around 2 minutes. Strain the florets and transfer to a bowl with water and ice to stop the cooking process.

Heat some oil in another pan. Fry the tanigue steaks. Flip to fry the other side. When both sides are brown and crispy, remove them from the pan and set aside.

Heat a teaspoon of oil in a pan. Melt the butter. Add the garlic and sauté until aromatic. Season with some black pepper. Sprinkle with some oregano powder. Stir well. Reserve half of this sauce mixture.

Toss the baby potatoes to the remaining sauce in the pan. Make sure that they are all well coated with the sauce. Add the blanched broccoli florets.

Arrange the tanigue steak to a serving plate. Plate the veggies well and pour the reserved sauce mixture. Enjoy the garlic butter tanigue with some hot steaming rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens