Sunday, March 23, 2008

Oven-roasted Tanigue with Onions Tomatoes and Celery: another seafood recipe

With Easter Sunday over, the Holy Week ends. That doesn't mean though that feasting on seafood should also stop. Here's another ingenious way to cook Tanigue. I concocted the marinade using the basic ingredients of Teriyaki sauce- soy sauce, ginger, and sugar. Ordinarily, just the marinade would do. Great for either grilling over hot coals or roasting in the oven. For this dish, I threw in the vegetables to crank up the aroma and flavor-value of the fish while it cooks in the oven. It's wonderfully flavorful and yet quite easy to prepare. Here's my recipe:

Oven-Roasted Tanigue with Onions Tomatoes and Celery


3 Tanigue steaks
3 tomatoes, halved
1 onion quartered
2 celery sticks, minced
salt and cracked pepper, to taste
olive oil


1/2 cup Kikkoman soy sauce
2 tbsp brown sugar
1 tbsp minced ginger


Whisk together soy sauce, sugar, and ginger until sugar is dissolved. Marinate Tanigue steaks in the mixture for 30 minutes to an hour.

In the meantime, set the oven to "roast". Pre-heat to 200 degree celsius.

Combine onion, tomatoes, and celery and season with salt and pepper. Add a tablespoon of olive oil and toss together until all the vegetables are well-coated with oil.

Arrange the Tanigue steaks (with marinade) and vegetables in an oven-proof dish or pan. Drizzle Tanigue with olive oil, about 2 tablespoons. Oven-roast for about 30 minutes.

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