For one 200g marlin steak
To make the salsa
- 1/3 can chopped tomatoes
- 1/2 yellow pepper, diced
- 3 peppadew peppers, quartered
- 1 garlic clove, minced
- small handful coriander leaves roughly chopped
- Fry the peppers and garlic on a low heat in the olive oil for 3-5 minutes. They should be beginning to soften at the edges.
- Add the tomato, the peppadew peppers and a little water. Simmer until you are left with a nice chunky salsa. Stir the coriander in just before serving.
For the Couscous
- 1 portion couscous
- vegetable stock
- handful toasted pine nute
- handful mint, finely chopped
- juice of half a lemon
- Make the couscous according to packet instructions
- Fluff it up with a fork and stir in the nuts and mint.
- Squeeze the lemon juice over the cous cous and mix well
For the Fennel
Simply dice the fennel and fry in olive oil until al dente.
To assemble
Sear the marlin in very hot oil for no longer that 1 minute on each side. Serve on the couscous with the fennel on the side and the salsa poured over.
For one 200g marlin steak
To make the salsa
- 1/3 can chopped tomatoes
- 1/2 yellow pepper, diced
- 3 peppadew peppers, quartered
- 1 garlic clove, minced
- small handful coriander leaves roughly chopped
- Fry the peppers and garlic on a low heat in the olive oil for 3-5 minutes. They should be beginning to soften at the edges.
- Add the tomato, the peppadew peppers and a little water. Simmer until you are left with a nice chunky salsa. Stir the coriander in just before serving.
For the Couscous
- 1 portion couscous
- vegetable stock
- handful toasted pine nute
- handful mint, finely chopped
- juice of half a lemon
- Make the couscous according to packet instructions
- Fluff it up with a fork and stir in the nuts and mint.
- Squeeze the lemon juice over the cous cous and mix well
For the Fennel
Simply dice the fennel and fry in olive oil until al dente.
To assemble
Sear the marlin in very hot oil for no longer that 1 minute on each side. Serve on the couscous with the fennel on the side and the salsa poured over.
