Barbecued Marlin Steaks with Teriyaki Eggplant & Mushrooms
Serves 6
¼ cup sesame seeds
¼ teaspoon cayenne pepper
6 x 180g sashimi-grade Marlin steaks, skin off (see notes)
1 large eggplant, halved and cut into thick slices
6 large flat mushrooms, stems discarded, quartered
3 small red onions, halved
3 green onions, finely sliced lengthways
Teriyaki Marinade
3 tablespoons light soy sauce
2 tablespoons mirin (see notes)
2 teaspoons sesame oil
2 teaspoons grated ginger
2 cloves garlic, finely chopped
Combine sesame seeds with cayenne pepper and use to lightly coat both sides of each steak, refrigerate (see notes).
Combine marinade ingredients. Place eggplant slices and mushrooms in a shallow tray and pour marinade over them. Turn to coat, then leave to marinate for 30 minutes.
Heat a barbecue or char-grill plate.
Place the onions, cut-side down, on the plate and cook for about 4 minutes, until they begin to soften. Arrange the eggplant slices and mushrooms on the grill and cook, basting occasionally with the marinade, they are well coloured and softening. Remove the steaks from the marinade and cook on the grill for 2 minutes each side, so that they are still pink in the centre, or longer if you like them cooked all the way through.
Divide the vegetables between plates, top with steaks and garnish with green onions.
Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before coating in sesame seed mixture. Mirin is a Japanese sweet cooking rice wine, combined with soy sauce it forms the basis of teriyaki marinade. Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre.
Alternative Species: Albacore, Bonito, Mackerel, Swordfish, Tuna.