Yield: 2 servings
Measure | Ingredient |
---|---|
2 \N | Marlin steaks; approximately 175g |
\N \N | ; (6oz) in weight and |
\N \N | ; 2cm (1 inch) in |
\N \N | ; thickness |
1 teaspoon | Paprika |
½ teaspoon | Turmeric |
½ teaspoon | Cumin |
2 \N | Cloves garlic; crushed |
1 \N | 15 grams pac fresh coriander; finely chopped |
1 \N | Lime; juice of |
4 tablespoons | Extra virgin olive oil |
\N \N | Salt and freshly ground pepper |
1 \N | Red pepper; roasted, peeled, |
\N \N | ; deseeded and |
\N \N | ; roughly chopped |
1 tablespoon | Olive oil; (1 to 2) |
½ tablespoon | Balsamic vinegar |
1 pinch | Sugar |
\N \N | Salt and freshly ground pepper |
1 \N | 60 grams pac herb salad; to serve |
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.