1 large onion, sliced thinly
2 tablespoon chopped coriader
1 jalapeno pepper, seeded, sliced thinly
2 tablespoons vegetables oil pinch of sugar
Salt and pepper, to taste
4 tanguinge fillet, about 6 ounce each
- Peel limes and remove all the bitter while pith, cut in between the membranes to get the lime sections. Cut each section into four.
- In a bowl, make a salsa by combining limes, onion, coriader, and jalapeno. Stir in the oil and sugar, toss well. Season to taste. Set aside
- Season tanguigue fillets with salt and pepper cook tanguigue in preheated griller over moderate heat for about. 3 minutes each side or until just cooked through.
- Transfer to serving plate, spoon salsa on top of fillet before serving.