GRILLED MARLIN WITH MAI TAI SAUCE — The Kitchen Scholar

Dec 26

Dec 26 GRILLED MARLIN WITH MAI TAI SAUCE

The Kitchen Scholar

Fish

SOURCE: JEAN-MARIE JOSSELIN. A TASTE OF HAWAII: NEW COOKING FROM THE CROSSROADS OF THE PACIFIC.

*Mai* *Tais* came to actual existence under the guidance of human gimmick to provide an archetypal yet temporary escapist fantasy of an idyllic tropical island utopia in times of economic doldrums. Believing that the alcoholic drink is an actual reflection of their own indigenous *tiki* culture and setting due to the predominant Polynesian population, Hawaiians wanted a sip of the California dream and twisted the rum-spiked beverage with additional splashes of pineapple juice into a signature and beloved cocktail. If pineapple and rum can make a wonderful concoction, why not use the same formula as a light and savory sauce for grilled fish? In the case of the densely-fleshed marlin, infusing sage into the *Mai Tai* sauce gives earthiness the fish needs to compensate for its mild flavor.

Ingredients

Mai Tai Sauce

1 cup/200 grams pineapple chunks

3 cups/750 mL chicken stock

2 teaspoons/4 grams chopped fresh ginger

3 tablespoons/45 mL dark rum, preferably Hawaiian rum

5 sprigs sage, preferably picked fresh on the same day for best results

Salt and freshly ground black pepper to taste

4 marlin fillets, preferably nairagi or striped marlin, each weighing 8 ounces/227 grams

Salt and freshly ground black pepper to taste

1/3 cup/80 mL olive oil

Specific Equipment

Medium-sized saucepan

Food processor OR blender

Fine-mesh sieve or strainer

Brush

Grill pan

Serves 4

Instructions

1. Combine pineapple, chicken stock, and ginger in a medium saucepan and bring to a boil over medium heat. Reduce heat to moderate and simmer for 10 minutes.

2. Remove from heat and stir in the rum. Purée the mixture in a food processor or blender and pass through a fine-mesh sieve or strainer. Stir in the sage and season with salt and pepper according to taste. Set aside to allow the sauce to absorb the flavor of the sage.

3. Set the grill. Season the marlin fillets with salt and pepper and brush with olive oil. Grill for 3 minutes on one side or until the flesh has turned creamy white. Turn the fish over the other side and grill for another 3 minutes. Remove from heat.

4. Remove and discard the sage from the sauce. Pour 1 cup/250 mL of the sauce on each individual serving plates and place one marlin fillet on top.