Ingredients
-
2 pcs Tanigue fillet
-
For Tanigue Dry Rub
-
3 tbsp La Española Pure Olive Oil
-
5 cloves Garlic, sliced thinly
-
1 ½ tsp McCormick Lemon and Pepper Seasoning
-
2 tsp McCormick Greek Seasoning
-
2 tbsp Lee Kum Kee Soy Sauce
-
1 tbsp Lemon Juice
-
For CousCous Pilaf
-
2 cups San Remo Couscouscooked
-
¼ cup Raisins
-
¼ tsp McCormick Iodized Salt
-
1/8 tsp McCormick Black Pepper Ground
-
2 tbsp Carrots, grated
-
1/8 tsp McCormick Lemon and Pepper Seasoning
-
1 tbsp Fresh Parsley, chopped
-
¼ cup Cashew Nuts, roasted
-
3 tbsp Onion, breaded and fried
-
For Garnish
-
2g Fresh Parsley, chopped
Directions
Steps
1
Done
|
Marinate tanigue fillet in the dry rub mixture. |
2
Done
|
Pan grill tanigue fillet for 5 to 7 minutes flipping on both sides. |
3
Done
|
In a medium bowl, mix all ingredients of CousCous Pilaf. Blend well. |
4
Done
|
Serve tanigue fillet with couscous pilaf on the side and garnish with parsley. |