Marlin Curry
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- 300 g (10 oz) marlin loin, cut into 1
- 125 mL (1/2 cup) grapeseed oil
- 30 mL (2 Tbsp.) chopped, dry shallots
- 5 mL (1 tsp.) chopped garlic
- 250 mL (1 cup) seedless green grapes
- 2 kiwis, peeled
- 125 mL (1/2 cup) peeled, crushed fresh pineapple
- 1 ripe banana, peeled
- 2 Granny Smith apple, diced
- 125 mL (1/2 cup) white wine
- 30 mL (2 Tbsp.) curry powder
- 2.5 mL (1/2 tsp.) turmeric
- 15 mL (1 Tbsp.) cornstarch*
- 1 L (4 cups) vegetable or fish broth
- 60 mL (1/4 cup) finely diced red pepper
- 8 miniature corn on-the-cob, sliced*
- 4 green onions, minced
- 10 mL (2 tsp.) chopped fresh chervil
- 10 mL (2 tsp.) chopped baume or lemon balm
Preparation
Brown the cubed fish in half the oil for 2 minutes. Set aside.
In the remaining oil, brown the shallots and garlic. Add the fruits and cook for 3 minutes. Pour in the white wine and reduce to half.
Process the fruit mixture in a food processor until the texture is a smooth purée. Set aside.
Dissolve the curry powder and cornstarch in some cold broth. Set aside.
Heat the broth. Add the puréed fruit. Heat for 1 minute.
Thicken with the dissolved cornstarch mixture. Add the fish and simmer for 3 minutes.
Add the pepper, corn, green onions, chervil and lemon balm. Heat for 3 minutes. Serve right away.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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