WHEN IT GETS COLD - THINK WARM

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THANKS TO CHEF JEFF

THIS DISH CAN ALSO BE MADE WITH SWORDFISH, MAHI-MAHI OR SALMON

Polynesian Grilled Marlin with Golden Mango Salsa

4 Marlin Steaks, 6 Ounces

1 Can Coconut Milk

1 Cup Pineapple Juice

2 Limes, juiced

¼ Cup Light Soy Sauce

2 Tablespoon Hoisin Sauce

2 Tablespoon Honey

¼ Cup Chopped Cilantro

Salt and Pepper to taste

Combine each of the liquids and aromatics; marinate the marlin for 2 hours to over night.

Grill or pan sear the marlin, plate and serve with Golden Mango Salsa

Serve with Poi or cashew coconut rice.

Golden Mango Salsa

1 Cup Fresh Pineapple, diced small
1-2 Fresh Mango, seeded, peeled and diced small
1 Small Spanish Onion, diced
1 Yellow Tomato, peeled and seeded
Habanero or Jalapeno, finely diced, add To Taste      
1 Medium Yellow Pepper, diced
2 Ounces Pineapple Juice or Mango Nectar
Juice of one Fresh Orange (Or lemon juice)
Salt and Pepper to taste
Chopped Fresh Mint to taste

Combine all ingredients and let rest so the flavors can meld together,

preferably over night.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc