Marinated Tanigue Steak

Marinated Tanigue Steak

This is another post about fish, Tanigue to be specific. Tanigue, Dalagang-bukid, and Lapu-lapu are fishes that hold a special place in my family's heart, each one having a special family recipe behind it. Tanigue more than the other two makes more appearances on our dinner table though, because on days when nobody in the house cares to cook anything that takes more than 10 minutes to prepare, my mom would buy some Tanigue steaks from the market. All she would do after that is to season the fish with salt and fry them to a crisp.

We are immensely fortunate that we live near a wet market that offers abundant seafood and we get all these wonderful fresh fish practically everyday of the week. Last night, I found two beautiful tanigue steaks in the ref which are HUGE, compared to what we are used to. It was a good thing that I was not feeling lazy then and rather than just frying them, I figured to do something a bit more special with the Tanigue steaks. Most of the fish I grilled, but I set aside some portions to be poached in butter. The butter-poached Tanigue is for another post. As for the portions that I grilled, below is the recipe. I took inspiration from a recipe for marinated tuna steak from allrecipes.com, which is a great recipe and I would have followed it to the letter except that I did not have some of the recipes on hand.

Marinated Tanigue Steak

Ingredients

1/4 cup orange juice

1/4 cup soy sauce

2 tablespoons olive oil

2 tablespoons dried parsley

1/2 teaspoon dried oregano

1 clove garlic, minced

1/2 teaspoon ground black pepper

2 (3/4 inch) tanigue steaks

1 tablespoon brown sugar

Directions

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, parsley, garlic, oregano, and pepper. Place the tanigue steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for high heat.

Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. 

Pour remaining marinade in a small pan and bring to a boil. Stir in brown sugar and simmer for about 3 minutes.