Pan Grilled Steak Fish with Tangy Carambola Sauce Recipe

  • 4 - 6 steak fish fillets, 8 ounces (mahi mahi, tuna, swordfish, etc.)
  • 1 bottle Superb Blend Tangy Carambola Sauce
  • 1 bulb roasted garlic
  • 1/4 cup olive oil
  • 1 onion, minced (large)
  • freshly ground black pepper
To roast garlic: cut off root end of whole garlic bulb with a sharp knife to expose the flesh of as many cloves as possible. In a shallow oven proof dish place the garlic bulb cut side down and drizzle with enough olive oil to cover the cut edge.

Bake at 350° for 20 minutes. Bake several at one time; they keep for about one week.

In a large bowl, combine all the ingredients retaining some of the oil for the griddle. Marinate for 25 minutes or refrigerate overnight.

Heat a large skillet or cast iron griddle. Oil lightly and cook the fish fillets for about 3 minutes on each side or to taste. Do not overcook.

Serve immediately with steamed vegetables and a salad.

Similar Recipes
Tuna Noodle Casserole
cream of celery soup
cream of mushroom soup
crushed corn flakes
dried french fried onion rings
Soy Ginger Tuna
black sesame seeds for garnish
brown sugar
can sliced water chestnuts

Pan Grilled Steak Fish with Tangy Carambola Sauce Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com