Tuna a la pobre

Fish Steaks in Garlic Oyster Sauce
(oyster sauce gives this dish an Asian twist)

This is a really quick and simple recipe for any fish steak or fillet you have. You can marinate the fish steaks ahead of time, or leave it without any seasoning until the very last minute prior to cooking when you season it with some salt and pepper.

My grandmother makes this dish a lot when we get fresh tuna or salmon steaks from the market. The sauce also works well with lightly stir-fried shrimp or fresh mushrooms lightly sautéed in butter.

Fish
Marinate fish by rubbing with this mixture: salt, pepper, garlic and lemon juice. I typically use a wedge of lemon and a clove or two of garlic for every piece of fish steak. Again, you can leave the fish unseasoned until the last minute when you sprinkle it with some salt and pepper.

Heat up a skillet to med to med-high heat. Grease pan with two tablespoons extra virgin olive oil. Fry the steaks until half done. It usually takes 30 secs to one minute on each side, depending on the thickness of your steaks. You only want to give color to the fish and not cook it at this point.

Sauce
On the same pan, sauté some garlic (around three to five cloves, chopped for every steak) until lightly browned in some butter (add a tablespoon for every steak). You may drain the excess olive oil prior to adding the butter if you think there is too much. Season with some pepper and lemon juice. Add around a tablespoon of good quality oyster sauce for every steak, and around a tablespoon of water or stock.

You may add back the fish and gently cook until medium-rare. The fish will continue to cook with the residual heat on the sauce and plate. Let rest five minutes prior to serving.

Best enjoyed with white steamed rice or a crusty baguette.