Dwayne requested this;  it is one of his favourites…. although it’s hard to keep up with Dwayne’s favourites, because he is constantly saying “that’s my favourite”! Can anyone have that many favourites…? or is he really, really, smart and uses flattery to get me to go to the effort of making fancy food… on a boat! Clever man lol.

I have made this often for an entrée at dinner parties, however I have always used yellow fin tuna. I have created this dish using Japanese flavours but serve it on a food I connect with Italy.  Anyhow, we think they go well together.

To cure the marlin: I made a mix of salt, sugar, crush peppercorns and crush coriander seeds, which I rubbed into, and all over, the marlin fillet. I spread out a piece of glad wrap and pour a tablespoon of gin on it, then added the marlin and topped it with another tablespoon of gin. I wrapped the marlin up in the glad wrap and put it in a Tupperware container and into the fridge.  I usually put it in the fridge to cure for around eight hours, however this time the marlin sat curing in the gin for 48 hours before I cooked it.

To make the polenta chip:  I cooked the polenta as per instructions on the pack. Once it was cooked I lined a tray with plastic wrap and poured the polenta in to it and smooth the surface. I set this aside to cool.  Once cooled I cut polenta into serving portions and place on a baking tray and baked in the oven at 200c for 10mins.

To cook the marlin: I coated the marlin fillet with sesame seeds. Heated two tablespoons of olive oil in a fry pan and seared the marlin on both side for a minute each and then, using tongs, I lifted the marlin and sear the other sides of fillet, holding the marlin with the tongs, for 10 – 30 seconds, until all sides of tuna are seared.

To serve: I made a dressing of sesame oil and soy sauce, which I drizzled across the plate. I then added a dob of wasabi to the plate. I sliced the marlin into serving portions. Place two polenta chips on each plate and placed a slice of marlin on each. I topped the marlin with a little of the sesame/soy mix and served.

I’d usually like to get a little fancy with a garnish of petite herbs or some such thing but hey,… I live on a boat and was anchored off Digby Island QLD when Dwayne decided he wanted this dish. So I didn’t get very fancy lol.