Rosemary Pan-Grilled Blue Marlin, Eggplant & Young Corns with Cowboy Peanut Sauce

This was our dinner last night. I just thought that maybe we need to lie-low on deep fried and processed foods so I’m cutting down on using oil. If a recipe calls for using it, I use extra-virgin olive oil as a substitute. This is perfect for health conscious and lovely people who’s trimming their weight down!

Ingredients:

6 Steak- Cut Blue Marlin 

Cloves

Rosemary

Paprika

Garlic Powder

Salt & Pepper

Extra-Virgin Olive Oil

Young Corns

Eggplants

Soy Sauce

Procedure:

1. Marinate the fish with rosemary, paprika,garlic powder. Season with salt & pepper. Set aside for 30 minutes.

2. Pre-heat the pan then drizzle some olive oil enough to coat the pan. Transfer excess oil on oven tray then set aside for later use.

3. Poke the steaks with at least, 5 cloves each before grilling it. Put the heat on high setting. Cook just until both sides are medium rare.

4. Arrange the steaks into the oven tray with the excess oil then baked it for 10 minutes on 250C. Just enough time for  more oils to come out but still retaining the juice inside.

5. While the steaks are in the oven, proceed with grilling the young corns in the same pan. Add salt and pepper to taste. Set aside.

(Add more olive oil, if needed)

6. Cut the eggplants into two, vertically then slice some slits into its skin. Grill on the same pan. Once the eggplants turned translucent, drizzle some soy sauce and let it sip into the eggplants. Turn off the heat.

7. Remove the steaks from the oven and let it rest for 5 minutes.

6. Arrange the steaks and the vegetables in a plate. Serve.

For the sauce:

1/2 cup Ground Peanuts

2 tbsp Soy Sauce

Extra-Virgin Olive Oil

1/2 teaspoon Paprika

1 teaspoon Garlic Powder

1 teaspoon Vinegar

1 tbsp brown sugar

1 medium-sized Onion

1 Star Anise

Salt & Pepper to taste

Saute onion and ground peanuts till translucent. Add the rest of the ingredients and let it simmer for 3 minutes. Stir. (Add some cornstarch to thicken sauce). Serve.

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