Baked Salmon with Garlic Dried Dipping Sauce II Recipe

Directions

Heat oil in a large Dutch oven or large pan.

In a large bowl, finely chop the shredded fish into cubes (do not discard), and layer with the tuna, shrimp and crab.

Heat olive oil in a large saucepan over medium heat. Stir in the pasta, chives, garlic powder, red pepper flakes, salt, tomato paste, bread crumbs, parsley and lemon zest. Cook for about 3 to 4 minutes, stirring constantly.

Dredge the steaks in olive oil. Place the fish mixture in a separate small bowl.

Heat wine and 1/3 cup lemon juice in a large jar or pitcher. Add olive oil, and gently mix the sauce into the steaks. Cover, and refrigerate for at least 30 minutes.

Pour half of the sauce into the steaks and stir in the remaining 1/1 cup of marinade. Place the remaining marinade in a separate small bowl. Refrigerate.

Turn the steaks over and press the garlic in with a spatula. Heat the remaining olive oil in a large skillet, and saute over medium heat for 2 to 3 minutes, stirring to deglaze brown spots. Remove steaks from marinade, and place steaks in a medium bowl. Fluff the crust and cover with a slices of unpeeled parsley. Refrigerate steaks for at least 2 hours.

The steaks can be refrigerated overnight and kept in marinade for up to 24 hours, but marinate overnight is preferable if possible.