Hawaiian Style Marlin with Poke Sauce

Now that I can open the windows at night I get all the smells from the neighbors grills coming in, and they smell pretty amazing! If you spend a majority of your nice nights out at the grill then you will love the latest cookbook that Char-Broil has come out with! The Char-Broil Great Book of Grilling features over 300 different recipes for whatever you want to do. It has meat, veggies, appetizers and desserts that all sound amazing. This grilled marlin recipe is one of the recipes featured in the book that sounds amazing. So check out the book here and fire up that grill! 

Ingredients:

Fish

16 oz fresh marlin, cut into 4 portions 1 inch thick

2 teaspoons fresh ginger, minced

1.5 cups soy sauce

1 tablespoon brown sugar

1/2 teaspoon sesame oil

2 tablespoons chili oil

Shredded Napa cabbage (garnish)

Cooked white rice

Poke Sauce

1/4 cup fresh ginger, minced

1/2 cup cilantro

1/4 cup scallions, minced

3 cloves garlic, minced

1/2 cup peanut oil

1/2 teaspoon Tabasco sauce

Instructions: 

1) Combine ginger, soy sauce, brown sugar, sesame oil and chili oil in a small bowl. Place the fish in a resealable plastic bag; pour in the marinade; seal bag and let rest in fridge for up to an hour.

2) Mix poke sauce ingredients in a blender or by hand until emulsified. Refrigerate until ready to use.

3) Preheat grill to high. Remove fish from bag, and discard the marinade. Place fish on the grill and sear one side for about 203 minutes. Use a lightly oiled spatula to turn and sear the other side for another 2-3 minutes. Remove and plate.

4) The marlin with be seared on the outside and very rare in the middle. Serve garnished with Napa cabbage, white rice and poke sauce.

Hawaiian Style Marlin with Poke Sauce

Ingredients

  • Fish
  • 16 oz fresh marlin, cut into 4 portions 1 inch thick
  • 2 teaspoons fresh ginger, minced
  • 1.5 cups soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons chili oil
  • Shredded Napa cabbage (garnish)
  • Cooked white rice
  • Poke Sauce
  • 1/4 cup fresh ginger, minced
  • 1/2 cup cilantro
  • 1/4 cup scallions, minced
  • 3 cloves garlic, minced
  • 1/2 cup peanut oil
  • 1/2 teaspoon Tabasco sauce

Method

  1. Combine ginger, soy sauce, brown sugar, sesame oil and chili oil in a small bowl. Place the fish in a resealable plastic bag; pour in the marinade; seal bag and let rest in fridge for up to an hour. 
  2. Mix poke sauce ingredients in a blender or by hand until emulsified. Refrigerate until ready to use. 
  3. Preheat grill to high. Remove fish from bag, and discard the marinade. Place fish on the grill and sear one side for about 203 minutes. Use a lightly oiled spatula to turn and sear the other side for another 2-3 minutes. Remove and plate. 
  4. The marlin with be seared on the outside and very rare in the middle. Serve garnished with Napa cabbage, white rice and poke sauce. 
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