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Add a photoServings: 8
Ingredients
- 8 sm Marlin steaks
- 1/2 c. Vegetable oil
- 1/3 c. Soy sauce
- 1/4 c. Lemon juice
- 1 Tbsp. Grated lemon peel
- 1 x Garlic clove, chopped
- 1 1/2 Tbsp. Butter
- 1/2 c. Chopped shallots
- 2 x Mushrooms, chapped
- 2 c. Canned chicken broth
- 2/3 c. Dry white wine
- 1 c. Whipping cream
- 8 c. Stemmed spinach (about 6 ounce)
- 1 x Salt and pepper
- 8 x Lime wedges
- 8 x Parsley sprigs
Directions
- Pierce fish on both sides with fork. Place in single layer in nonaluminum baking dish just large sufficient to accommodate. Blend oil with next 4 ingredients. Pour over fish. Chill 2 hrs, turning once.
- Heat butter in heavy large skillet over medium heat. Add in shallots and stir till soft, about 5 min. Increase heat. Add in mush rooms and cook till juices evaporate, stirring occasionally, about 3 min. Fold in broth and wine. Boil till reduced by half, about 10 min. Add in cream and simmer till reduced to 1 1/3 c., about 10 min. Strain into blender. Add in spinach and blend till smooth. Season to taste with salt and pepper.
- Prepare barbecue (medium heat) or possibly preheat broiler. Drain fish, reserving marinnade. Cook fish till just opaque, brushing with marinade and turning once, about 9 min per inch of thickness. Transfer fish to plates. Top each with sauce. Garnish with lime wedges and parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 191 | 76% |
| Total Fat 21.63g | 27% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.35g | |
| Cholesterol 26mg | 9% |
| Sodium 735mg | 31% |
| Potassium 340mg | 10% |
| Total Carbs 11.28g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.69g | 1% |
| Protein 3.06g | 5% |
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