Tanigue Garlic Steak

Consider this an express dish — 15 minutes tops.  Delicious and quite healthy too!
Tanigue (Spanish Mackerel) fish steak, pan seared in olive oil and lotsa garlic. Does it ever get more simple than this?
Garlic is my number one spice and is a staple in the kitchen. I think anything with garlic is good! And garlic steak — whether it’s with beef, chicken, or fish, is the most simple yet savory dish you can easily prepare and enjoy with steamed rice or sauteed veggies on the side. This type of dish and style of cooking is also known as steak a’la pobre, or poor man’s steak, classically served with toasted garlic and potatoes.

If you practice abstinence during Lent, or on a meatless diet, this is one quick-fire dish you can serve for lunch or dinner.

Tanigue Garlic Steak (A’la Pobre)
2 tanigue fish steak slices
2 tablespoons minced garlic
sea salt / rock salt
black pepper
liquid seasoning
half a lemon
olive oil
1 tablespoon salted butter, optional
To prepare:
Season the fish steaks with some salt and fresh cracked pepper on both sides.
Add a few drops of liquid seasoning.
Squeeze juice from half a lemon over the fish steaks.  Set aside.
Mince garlic.
Heat a non-stick pan or skillet.
To cook:
Pour in olive oil, around 3 tablespoons, in the heated pan. Set to medium heat.
Lightly toast minced garlic in olive oil until light brown.
Sear the fish steak, 3 to 4 minutes on each side, depending on your preferred done-ness.
Flip over and continue cooking. Add butter if desired.
Plate and garnish with lemon wedge.
Pour over the remaining garlic-oil-butter over the fish.
Serve immediately. 
For this recipe, you can also use bangus (milkfish) belly, blue marlin or salmon steak. This tender fish steak is best eaten with garlic fried rice. And I like to press more lemon over my fish as I eat, delish!
Get more quick and easy recipes here!
As seen in Foodista

Atlantic Spanish Mackerel on FoodistaAtlantic Spanish Mackerel

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14 Responses to “Tanigue Garlic Steak”
  1. jen laceda says:

    I, too, love anything with olive oil, butter, or garlic. I'm known to have “overdose” my kitchen with much garlic. I can't resist!! By the way, I like how you put “liquid seasoning” in the recipe. I miss Maggi…haha. That's Meng's (my pinsan) favourite “sawsawan”.

  2. Joan M. Lim says:

    yum yum yum… i just had my dinner but i feel hungry again! love your post! more menu please… really helps me especially no one to prepare our food here…

  3. Divina Pe says:

    Anything with garlic, lemon and olive is my favorite. Simple, quick but still delicious.

  4. Mom-Friday says:

    Fong – i prefer Knorr liquid seasoning over Maggi hehe..

    Joan – will do that, more coming, I just need more time to post them, meanwhile, click on the category on the sidebar, Mom-Cook: Recipes for more 'easy' dishes 😉

  5. Mom-Friday says:

    Divina – I totally agree with you, that's why this is my go-to dish when i'm in a rush, hehe…

  6. jen laceda says:

    Ay, oo nga pala…it's not Maggi; it's Knorr!

  7. Anonymous says:

    It's Spanish Mackerel not Mackarel.

  8. Mom-Friday says:

    Anon- correction noted, thank you.

  9. Alisa says:

    Thanks for sharing this recipe.I cant wait to try it.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

  10. Mom-Friday says:

    Alisa – Thank you for inviting me! It's done. Looking forward to contributing more recipes 🙂

  11. Alisa says:

    Thanks so much for adding the widget! I just made this and it was sooo good!I look forward to reading more of your posts 🙂 Have a great weekend!

  12. Mama Mia says:

    My yaya used to cook this for me when I was still single and living under my parents' roof. Kaka-miss! I never bothered to ask how it is done. Buti na lang you posted this, Michele! Thank you! Will buy tanigue ASAP! 😛

  13. Maan says:

    gusto ko din po ito i-try…thanks for sharing your recipe…^_^

  14. Mom-Friday says:

    Mia – thank you! enjoy your fish steak! 🙂

    Maan – welcome, hope you like it

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