Not all salads have to be boring, here's an impressive recipe that serves 4.
3 tbsp extra-virgin olive oil
4 marlin steaks (5 to 6 ounces each)
2 large ripe mangos, peeled and pitted
2 scallions, trimmed, the white bulbs and light green stems cut into thin rounds
Grated zest of 1 lime
2 tbsp fresh lime juice
1 tsp minced fresh ginger
1 jalapeno chilli, seeded and minced
2 cloves garlic, minced
Salt to taste.
- Place the olive oil in a flat dish. Add the fish steaks and turn to coat with the oil. Refrigerate for 1 hour, turning once. Cut the mangos into 1/4-inch dice and place them in a medium-size bowl.
- Add all of the remaining ingredients and stir. Refrigerate for 1 hour. Prepare charcoal for a medium-size fire in a barbecue. When the coals glow red and are covered with ash, thoroughly oil the grill using a paper towel dipped in vegetable oil.
- Set the grill in place. Place the marlin stakes on the grill. (If the fire is very hot, place the steaks at the edge of the grill.) Cook, brushing lightly with any remaining olive oil, until the marlin is opaque throughout, about 5 minutes.
- To serve, place the marlin on 4 warm dinner plates; spoon the mango salad on top and alongside.
- Serve immediately.