Pan Grilled Steak Fish Fillets with Tangy Carambola Sauce


  • 4 - 6steak fish fillets(8 oz): maki maki, tuna, swordfish, etc.

  • 1 bottle Superb Blend Tangy Carambola Sauce

  • 1 bulb of roasted garlic

  • 1/4 cup olive oil

  • 1 large minced onion

  • Freshly ground black pepper

Start by preparing garlic for roasting. 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 350f/180c/ gas 4 for 20 minutes.

In a large bowl, combine all the ingredients retaining some of the oil for the 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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