Because my daughters stay at a rented condo near their school during weekdays, they miss home cooking. So, I pack home cooked food for them which they can simply reheat in the microwave. These butter-fried fish steaks with cheese sauce were among the dishes they brought back to the condo last night.
I used tanigue for this dish. Some say that tanigue is Spanish mackerel; others say it is the Indo-Pacific King Mackerel. I don’t know which claim is more accurate so I’ll just call this fish by the name by which I’ve always known it — tanigue. This is a very simple way to enjoy fish steaks, the dish can be cooked and assembled in less than ten minutes and the result is not only delicious but is visually dool-worthy as well.
For those who are not familiar with tanigue, or don’t like it, any firm fleshy fish can be substituted.
Butter-fried Fish Steaks With Cheese SaucePrint Pin
- 4 fish steaks no thicker than 1/2 inch
- 4 tablespoons butter
For the sauce
- 1/4 cup cream cheese cut into small pieces and softened
- 1/2 to 3/4 cup full cream milk
- 1 tablespoon finely chopped parsley
- torn parsley leaves
- Pat the fish steaks dry with paper towels. Season with salt and pepper.
- Heat the butter in a frying pan. Over high heat, pan fry the fish steaks, about two minutes on each side, until golden. DO NOT OVERCOOK to avoid drying the fish.
- Arrange the fish on a serving plate.
- Turn the heat down to low. To the remaining butter in the pan, add about half a cup of milk. Drop the pieces of cream cheese and cook the sauce gently, stirring often, until the cream cheese has melted and the sauce is smooth and thickened. If too thick, add more milk little by little until the right consistency is acquired.
- Turn off the heat. Season the cheese sauce with salt. Stir in the parsley.
- Pour the sauce over and around the fish. Garnish with torn parsley leaves.
- Serve the butter-fried fish steaks with cheese sauce at once.