Tanigue with Tomato and Olives

FISH/CUT: Any firm or flaky fish such as Asugon / Talakitok / Malasugui / Tanigue / Tangribatang / Mahi-Mahi / Salmon / Himalit etc in Whole, Steak or Fillet Cuts

Instructions:

1. Cut the fish into desired size. Season with salt and pepper.

2. Chop 1 onion and garlic.

3. Heat oil in a pan. Then saute the onion and garlic.

4. Fry the fish skin down first.

5. Add olive oil.

6. Add thyme, and rosemary, then mix slowly.

7. Season with salt.

8. Flip the fish on the other side for a bit, then flip again.

9. Add a can of tomato sauce and more olive oil.

10. Sprinkle with olives.

11. Flip the fish on the other side and simmer for 1-2 minutes.

12. Plate the fish and carefully pour the sauce over the fish.

13. Garnish with olives. Serve and enjoy.

Cooked by: Chef Jef Falcis