Marlin Teriyaki
- Teriyaki Marinade
- 1/2 cup of sugar or maple syrup
- 1/4 cup soy sauce
- 5 dashes of balsamic vineger
- 5 dashes worcestershire sauce
- 2 tbsp. vegitable oil
- 1 tbsp. sesame oil
- 1 tbsp. each of finel, minced ginger and garlic, chopped parsley, basil or cilantro
- 1 pinch of chili flakes, more if you prefer it spicy
- Preperation
- Marinate 2-4 Marlin steaks for at least 2-5 hours. The longer the better.
- Remove fish from marinade.
- Heat non-stick pan on low-medium.
- Sear fish on all sides. Take your time to achieve a nice golden mohogany colour.
- Baste fish with some of the remaining marinade.
- Transfer to an oven proof dish.
- Place in a 400°F oven for 5-10 minutes, while basting with marinade.
- Slice steaks into medallions and serve over rice or noodles.
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.
One Response to “Marlin Teriyaki”
Leave A Comment