Spiced marlin steaks with creamy pepper sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Marlin steaks; approximately 175g | |
| ; (6oz) in weight and | ||
| ; 2cm (1 inch) in | ||
| ; thickness | ||
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin |
| 2 | Cloves garlic; crushed | |
| 1 | 15 grams pac fresh coriander; finely chopped | |
| 1 | Lime; juice of | |
| 4 | tablespoons | Extra virgin olive oil |
| Salt and freshly ground pepper | ||
| 1 | Red pepper; roasted, peeled, | |
| ; deseeded and | ||
| ; roughly chopped | ||
| 1 | tablespoon | Olive oil; (1 to 2) |
| ½ | tablespoon | Balsamic vinegar |
| 1 | pinch | Sugar |
| Salt and freshly ground pepper | ||
| 1 | 60 grams pac herb salad; to serve | |
Directions
FOR THE MARINATED FISH
FOR THE CREAMY PEPPER SAUCE
Place the marlin steaks in a non-metallic dish, then combine all the marinade ingredients, reserving one tablespoon of the olive oil. Pour over the steaks and leave to marinate for 1-2 hours or overnight.
Make the creamy pepper sauce by placing all the ingredients in a blender, then blend to a smooth creamy consistency.
Heat the remaining tablespoon of olive oil in a large frying pan or griddle pan, then cook the marlin steaks for 3 minutes on each side, increasing the time for a thicker cut steak.
Divide the salad between two plates, top with a marlin steak and drizzle over the red pepper sauce. Serve immediately.
Converted by MC_Buster.
NOTES : A combination of spiced fish with sweet pepper sauce and crisp herb saladRequires 1 hour or overnight marinating.
Converted by MM_Buster v2.0l.