Crusted Marlin

Chili & Cumin Crusted Marlin
On a salad of apples, yicama and bean thread topped with a lime coconut and jalepeno emulsion.

Ingredients

• 2 Marlin fillets (5-6 ounces)
• 3 Tbsp. chili flakes
• 3 Tbsp. cumin seeds
• 1 can coconut milk
• 1 lime
• 1 jalepeno
• 1 package bean thread (asian bean noodle)
• 2 crunchy green apples
• 1 yicama
• 2-3 limes juiced
• sesame oil
• cilantro and basil

Step 1 Rub

1. In a dry pan, lightly toast the cumin seeds on a medium heat untill they start to pop and are fragrant.
2. Add chili flakes and toast for 1 more minute.
3. Transfer to an electric coffee/spice grinder or morter and pestle. Grind into powder.
4. Spread rub with salt and pepper on a plate, then coat the fish on all sides.

Step 2 Emulsion

1. Zest and juice lime.
2. Seed and chop jalepeno.
3. Combine lime and jalepeno with coconut milk. Simmer for 15-20 minutes to infuse the flavors in the milk.
4. Strain the coconut milk and reserve.

Step 3 Salad

1. Cook the noodles in seasoned water or stock untill desired doneness. Seasoning: salt, sesame oil, basil and cilantro stems, ginger and garlic.
2. Strain noodles and lightly dress with sesame oil and lime juice.
3. Toss noodles with apple slices, jullienne of yicama and any other desired veggies.

Step 4 Fish

1. Sear fish on medium/high heat in skillet or pan on all sides.
2. Place in 450°F oven for 4-6 minutes or desired color.
3. Let fish rest 2 minutes, then slice into medallions.

Step 5 Froth

1. Reheat coconut mixture, then with an electric beater or imersion blender, make the mixture light, airy and frothy.

Step 6 Plate

1. Arrange noodle salad on centre of plate, place medallions of fish on noodles then spoon the frothy coconut emulsion over the fish and around the plate.
2. Garnish with basil and cilantro leaves.

Micheal Leary - Chef Extraodinare
Micheal has over 10 years experience cooking in hotels and fine dining establishments across Toronto, Ontario. Most recently at Sauvignon Bistro in the Toronto Beaches neighbourhood where he was head chef for over 2 years. Micheal has recently relocated to La Paz, Mexico to open a high end bistro, the first of its kind in La Paz. His perfered cooking style is french eclectic, favorite ingredient is fenel bulb, and his signature dish is bouillabaisse risotto. Micheal’s contributions to Fishing Fury are undoubtably the most appetizing.

Bon Appétit.

Thursday November 10th, 2005 @ 3:18 PM | Jonathon Marshall