Tanigue Steak with Pineapple Sauce and Tropical Salsa

Ingredients:

350 g (approx. 70 g per piece) Tanigue Steak
2 tbsp Cooking Oil, (for frying)
1/4 cup Butter (cut into small cubes, for the sauce)
1 cup Ripe Mango (cut into 1/4″ cubes, for the salsa)
1/2 cup red onions (roughly chopped, for the salsa)
2 cups Singkamas (cut into 1/4″ cubes, for the salsa)
1 pc Lime (juice and zest reserved, for the salsa)
2 tbsp Cilantro (roughly chopped, for the salsa)
Salt (to taste, for the salsa)
Black Pepper (to taste, for the salsa)
1 can (240 ml) Del Monte 100% Pineapple Juice Drink (for the sauce)
1 can (227 grams) Del monte Pineapple Tidbits (drained, for the salsa)

Directions:

Season tanigue with salt and pepper, and then pan-fry in batches.

In another pan, heat the pineapple juice over medium fire and reduce until syrupy. Add the butter and turn off heat. Mix until the butter is melted. Season with salt and pepper.

In a bowl, mix the pineapple tidbits, mangoes, red onion, singkamas, lime juice and zest, and cilantro.

Serve with pan-fried fish and sauce.

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Buttery Tanigue

Ingredients:

1/2 kilo tanigue steak
1 tbsp MAGGI Savor, Classic
2 tbsp butter, melted

For Creamy Cucumber Sauce

Combine:

1 250ml NESTLE All Purpose Cream
2 medium cucumbers, peeled, seeded and diced
1/2 tsp ground white pepper
1 8g MAGGI Magic Sarap
2 tbsp lime juice
1/2 tsp grated lime peel
salt and white pepper to taste




Cooking Instructions:

Marinate tanigue with MAGGI Savor for at least 30 minutes. Set aside.

Grill marinated fish while occasionally brushing with melted butter to prevent from drying.

Serve with prepared Creamy Cucumber Sauce.

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