Grilled Hawaiian Nairagi

Demonstrated by: Barbara Gray of Food Consultants of Hawaii.
Island Grown Products - March 1, 1996.

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Ingredients:

Grilled Hawaiian Nairagi

  • 1 1/2 lb Hawaiian Nairagi fillet (striped marlin)
  • 1/2 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lime rind
  • 1/4 cup brown sugar
  • 2 tablespoons dark rum
  • 1 Hawaiian red pepper, seeded and minced

Fresh Pineapple Salsa:

  • 1/2 fresh pineapple, chopped
  • 1/2 cup chopped Maui onion
  • 1/4 cup chopped red bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh marjoram or basil
  • 1 Hawaiian red pepper, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lime rind

Directions:

Cut fish into four serving portions. Combine soy sauce, lime juice, lime rind, brown sugar, rum, and red pepper; mix well and pour over fish. Marinate for an hour, turning occasionally. Basting frequently with marinade, broil or barbecue fish. Allow 10 minutes cooking time per inch of thickness of fish, or until fish flakes easily. Serve with Fresh Pineapple Salsa (see below). Makes 4 servings.

Fresh Pineapple Salsa:
Combine all ingredients; mix well. Makes about 3 cups.

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