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.

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