Tuna Steaks in Lemon Butter Sauce

In any buffet spread, the one dish that always go into my plate no matter what, is the fish in lemon butter sauce and I've been meaning to make it at home. This is my first try, although what I really wanted to make is the breaded-fish-with-lemon-butter-cream-sauce, I had opted for this simple lemon butter sauce for lack of preparation time and ingredients.

I actually just "snatched" my 3 pieces of tuna steaks from the planned tuna-in-coconut-cream that my mom had requested. It was actually a very big tuna which she had bought from the fish market earlier that day. I had saved the best part for another day while we intend to make the head and tail into the coconut cream dish (which unfortunately did not reach the coconut cream sauce stage as it was so good the Fam ate it just after "paksiw" stage! but this is another post altogether!).

Ingredients:

3 pcs. tuna steaks

2 tbs cooking oil (I used olive oil)

salt, pepper and dried rosemary

1/3 cup flour

3 tbs butter

1 tsp minced garlic

1/4 tsp lemon juice

Method:

Season the fish with salt pepper and dried rosemary.

Heat your frying pan on medium heat and add the cooking oil. Dredge the fish with flour, shake off the excess and fry over medium heat. Flip to fry the other side. Do not overcook the fish, but make sure that you cook the underside fully before flipping, flip only once during the process. 

When cooked, remove from the pan and drain over paper towels to drip off excess oils. 

Cook the sauce in another pan, scoop 1 tbs from the remaining oil used in frying the fish. Add the minced garlic, salt and pepper, cook for about 2 minutes for the oil to absorb the flavors. 

Adjust to very low heat and add the butter and lemon juice. Stir slowly until the butter is fully melted. 

Turn off the heat and pour over your fish steaks. Enjoy!