This is one of the most refreshing salad dishes I make. It’s crisp and fresh, and the smokiness of the marlin creates an incredibly memorable experience. I like to say that the thinner the marlin slice the better. Keeping the marlin in the freezer before cutting allows for a thinner slice.
-Chef Conroy
Salad Ingredients
3 oz thinly sliced smoked marlin fish
1 oz thinly sliced red onion
1 oz thinly sliced carrots
1 oz fresh-picked cilantro
1 tsp Scotch bonnet pepper
Escovitch Sauce Ingredients
2 carrots peeled and julienned
1 white onion peeled and julienned
2 tbsp garlic cleaned and chopped
4 pimento or bay leaves, fresh
2 tbsp vegetable oil
1 Scotch bonnet pepper
2 cups vinegar
Procedure
- Warm vegetable oil in a sauté pan
- Slowly add white onions and garlic, sautéing until aromatic
- Simmer carrots and pimento leaves for 5 minutes or less
- Carrots should be crunchy and not too soft
- Add vinegar and allow sauce to cool
Assembly
- Thinly slice the smoked marlin and set aside
- Thinly slice red onion and carrots and set aside
- Reserve cilantro in a small bowl with water
- In a bowl combine all the above ingredients with one tablespoon of Escovitch sauce
