Grilled Marlin w/ Coconut Chile Crust
Grilled Marlin w/ Coconut Chile Crust
6 1” Marlin steaks
Juice of 1 lime
Salt & pepper to taste
2 tablespoons of olive oil
Crust
1 cup unsweetened coconut (250 ml)
1 teaspoon Thai green curry (5 ml)
2 teaspoon. Red Thai finger chili (10 ml)
1 teaspoon liquid honey (5 ml)
1 teaspoon chopped ginger (5 ml)
In a medium bowl, combine all ingredients for the crust and mix until well combined.
Preheat barbecue to medium-high heat 375°F/185°C.
Drizzle fish with lime juice and season with salt to taste.
Place the fish on the grill and cook 2-3 minutes, until nice charmarks are achieved.
Flip and top with coconut crust.
Close BBQ lid and continue to cook a further 4 minutes, until the crust is golden and fish is cooked to medium.
Serve with Mango Salsa.
Yeild: 6 servings
6 1” Marlin steaks
Juice of 1 lime
Salt & pepper to taste
2 tablespoons of olive oil
Crust
1 cup unsweetened coconut (250 ml)
1 teaspoon Thai green curry (5 ml)
2 teaspoon. Red Thai finger chili (10 ml)
1 teaspoon liquid honey (5 ml)
1 teaspoon chopped ginger (5 ml)
In a medium bowl, combine all ingredients for the crust and mix until well combined.
Preheat barbecue to medium-high heat 375°F/185°C.
Drizzle fish with lime juice and season with salt to taste.
Place the fish on the grill and cook 2-3 minutes, until nice charmarks are achieved.
Flip and top with coconut crust.
Close BBQ lid and continue to cook a further 4 minutes, until the crust is golden and fish is cooked to medium.
Serve with Mango Salsa.
Yeild: 6 servings
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