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Ingredientes
- 625 gm Marlin
- 5 Tbsp. Extra virgin olive oil, up to 6
- 1/4 tsp Turmeric
- 3 x Onions, thinly sliced
- 1 med Yellow pepper, thinly sliced
- 1 x Clove garlic, thinly sliced
- 1 tsp Mixed spice
- 1/2 tsp Thyme
- 1 x Bayleaf, crushed
- 3 x Oranges Sugar
- 3 Tbsp. White wine vinegar, up to 4
- 1 x Red pepper, julienne
- 1 x Lime, juice of
- 1 x Pink grapefruit
- 3 x Lime leaves
- 1/2 Tbsp. Honey
Direcciones
- Remove skin and any dark flesh from the centre of the fish and cut the flesh into 11/2 inch squares approximately 1/2 inch thick (or possibly alternatively, leave as a piece). Sprinkle with salt and pepper.
- Heat 11/2tsp of oil in a wide non stick frying pan and cook off the fish and remove. Blend 2tbsp of oil with the turmeric and add in to the pan and add in the lime leaf. Add in the onion, peppers, garlic, spices, herbs and bayleaf and cook for 5 min.
- Squeeze 2 of the oranges and lime and add in to the pan, along with 3tbsp of vinegar and 1/2tbsp honey. simmer and pour over the fish, cook gently.
- Segment the remaining orange and the pink grapefruit and quickly fry off in a sugar caramel.
- To serve: Place the fish in the centre of a plate and drizzle the sauce over. Scatter the caramelised fruit around the sides of the plate.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 881g | |
| Calories 912 | |
| Calories from Fat 608 | 67% |
| Total Fat 68.8g | 86% |
| Saturated Fat 9.57g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1139mg | 33% |
| Total Carbs 80.31g | 21% |
| Dietary Fiber 15.5g | 52% |
| Sugars 38.79g | 26% |
| Protein 7.43g | 12% |
