Monday, September 5, 2011

Seafood Feast; Marlin, Shrimp, and Scallops

Having had the opportunity to try Marlin for the first time at work a few weeks back I gained inspiration to try my hand at cooking it myself.

For the meal I served marinated Marlin steak with Habenero Tartar Sauce, marinated shrimp with ghost pepper cocktail sauce, and mango rum glazed bacon wrapped scallops.

For the Habenero Tartar Sauce

1/2 cup Mayonaise
2-3 Dill pickles minced
a handful of fresh dill
2-3 tablespoons of capers minced
1 Habenero minced
1 Lemon juiced
2 tablespoons brown sugar
Salt and Pepper

For the Ghost Pepper Cocktail Sauce

1/2 cup ketchup
2 tablespoons hot horseradish
1/2 lemon juiced
Ghost pepper sauce to taste (I used Dave's Ghost Pepper Sauce, I wouldn't recommend more the a couple of drops)

For the Mango Rum Sauce

3 Mangos, peeled and diced
1/8 cup cider vinegar
1/4 cup water
2 tablespoons brown sugar
1/4 cup rum

Combine all ingredients in a pot excluding the rum, bring to a boil, and simmer for approximately 20-30 minutes, then puree. Stir in rum.

For the Marinated Marlin Steak

1 Marlin Steak
1 Handful Fresh Dill
6 Cloves Garlic minced
2 Shallots minced
1 Habenero Minced

For the Shrimp

16-20 Jumbo Shrimp
1 Handful of Garlic Cloves
1 Handful of Fresh Basil
1-2 Anahiem Chiles

For the Scallops

12 Scallops
12 Pieces of Bacon
Salt and Pepper
6 Bamboo Skewers

Everything was grilled off on the BBQ.

The only thing I would change would be to leave off the bacon from the scallops while using the mango sauce. The sweet and savoury Didn't play out as well as I had hoped. Everything else was delicious.

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