|Exotic (swordfish, blue marlin, mahi-mahi, shark, ono, opa, albacore, ahi)|
|Recipe Name||Grilled Marlin with Mandarin Orange Salsa|
|Description||Serves four. Can also use Tuna or Swordfish. Serve with basmati rice cooked in broth.|
1 cup coarsely chopped fresh or canned pineapple (save 1 tbsp. juice)
1 11-ounce or 15-ounce can mandarin oranges, drained and coarsely chopped
2 scallions, including green tops, thinly sliced
1 jalapeno pepper, seeded and minced (1 tbsp
1 Tbsp. fresh lemon juice
1/4 tsp salt, if desired
1/8 tsp cayenne, or to taste
2 Tbsp fresh lemon juice
1 Tbsp pineapple juice
1 Tbsp brown sugar
1/2 tsp salt, if desired
1/4 tsp freshly ground black pepper
1 1/4 to 1 1/2 lbs. Marlin Steaks (Swordfish or Tuna steak or any firm textured fish suitable for grilling or broiling can be used too)
Vegetable oil spray or vegetable oil for brushing the grill gate
In a small glass bowl, combine all the ingredients for the salsa. Cover the bowl and refrigerate it until shortly before serving time.
In another small bowl, combine all the ingredients for the marinade. Place the fish in a glass baking dish, and pour the marinade over it. Turn the fish to coat it well with the marinade. Cover the dish, and chill the fish for 30 minutes or longer, turning it once or twice.
Heat the grill or broiler.
Remove the hot grill or broiler grate, spray it or brush it with the vegetable oil, then replace the grate. Remove the fish from the marinade, reserving the marinade. On the hot grill or in the hot broiler, grill or broil the fish for 4 to 5 minutes on one side. Brush the fish with the marinade, turn the fish and grill or broil it for 4 to 5 minutes on the other side.
After turning the fish, heat the salsa for 2 minutes in a microwave oven or transfer the salsa to a nonstick or stainless-steel saucepan, and briefly heat the salsa on the stove.
Serve the fish topped with the warm salsa.