Tanguige in Lemon-Butter Sauce

This is another quick and easy recipe I tried a couple of lunches ago.

Though the usual version of this dish comes grilled, I pan-fried mine so it’s less complicated (and less cleaning-up for me too! 😀 ).

Tanguige (also referred to as kingfish or Spanish mackerel and called “kannad” in Arabic) are quite plentiful in this part of the world which is why I make it a point to grab a couple of steaks or so everytime we drop by our local fish market.  Apart from grilling or pan-frying, I also find tanguige suitable for fish sinigang (Fish in Tamarind Broth) since apart from it being more fleshy than the usual bangus (milkfish), it also spares us from the otherwise “cumbersome” task of taking out the fish bones when eating! 😆

With the size of the fish steaks that I got, I only manage to finish half-a-steak at the most per meal while the kids are satisfied with a quarter.  How’s that for an honest-to-goodness “budget” meal? 😉

WHAT YOU NEED: 3 medium to large tanguige steaks, 2 tsp extra virgin olive oil, 1/2 stick unsalted butter, juice from 1/2 lemon, salt and pepper to taste

HOW TO: Season tanguige steaks with salt and pepper.  Heat olive oil in skillet.  Pan-fry steaks until done or golden brown and set aside.  In a separate bowl, microwave butter on high for 20 seconds or until melted.  Mix lemon juice.  Season sauce with salt and pepper to taste.  Pour on top of pan-fried steaks.  Serve hot and enjoy!

PS A word of caution though – make sure to limit your intake of this type of fish to only once a week at the most (especially for children and women of child-bearing age) since it has been proven that fish like these have higher levels of mercury content which can be harmful to the health if ingested in large quantities.