Marlin with Corn Salad and Crispy Potato Gems

Posted by in Meals

MARLIN WITH CORN SALAD AND CRISPY POTATO GEMS


INGREDIENTS

  • 4 x 200g marlin fillet
  • 3tbsp kecap manis (sweet soy sauce)
  • 600g potatos
  • 1 tin corn kernels
  • 250g grape tomatoes (halved)
  • 1 small red onion (sliced)
  • 1tsp olive oil
  • 1 fresh small red thai chilli (seeded, sliced thinly)
  • 2 avocados (chopped coarsely)
  • ¼ cup of parsley (chopped)
  • Juice from 1 lime
  • 1 clove of garlic (crushed)


DIRECTIONS

    1. Preheat oven to 200ºC. Cut potatos into 2.5cm cubes, place on baking tray and coat lightly with oil. Cook for 25-30 minutes or until golden.

    2. Combine all remaining ingredients except marlin fillets and kecap manis into a medium bowl to make corn salad.

    3. When potato gems are turning golden, brush fish with kecap manis and cook on the barbeque or in a frying pan. Serve with salad and potato gems.

Serves: 4
Preparation: 20 minutes
Cooking time: 30-35 minutes