Grilled Marlin with Coconut Chile Crust

Ease of Preparation: Easy

Yields: 6 servings

Ingredients

6 1” Marlin steaks

Juice of 1 lime

Salt & pepper to taste

2 tablespoons of olive oil

Crust

1 cup unsweetened coconut (250 ml)

1 teaspoon Thai green curry (5 ml)

2 teaspoon. Red Thai finger chili (10 ml)

1 teaspoon liquid honey (5 ml)

1 teaspoon chopped ginger (5 ml)

Method

In a medium bowl, combine all ingredients for the crust and mix until well combined.

Preheat barbecue to medium-high heat 375°F/185°C.

Drizzle fish with lime juice and season with salt to taste.

Place the fish on the grill and cook 2-3 minutes, until nice char-marks are achieved.

Flip and top with coconut crust.

Close BBQ lid and continue to cook a further 4 minutes, until the crust is golden and fish is cooked to medium.

Serve with Mango Salsa.