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Preparation time
15 minutes
Total time:
19 minutes
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Ingredients
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1 can (400 mL) coconut milk
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60 mL (1/4 cup) tomato paste
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1 bunch of cilantro, minced
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2 cloves of garlic
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2 mL (1/2 tsp.) yellow curry powder
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1 mL (1/4 tsp.) ground cayenne pepper
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1 mL (1/4 tsp.) salt
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1 mL (1/4 tsp.) pepper
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75 mL (1/3 cup) plain Greek yogurt
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4 blue marlin steaks (about 160 g each)
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1 lime, quartered (optional)
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Directions
- Mix coconut milk, tomato paste, cilantro, garlic, curry powder, and cayenne until smoothly blended. Season with salt and pepper.
- Pour 125 mL (1/2 cup) of mixture into separate container and add yogurt. Set aside.
- Marinate steaks in remaining mixture for 2 to 4 hours.
- Cook on barbecue over medium-high for 2 to 3 minutes per side, brushing regularly with marinade.
- Serve blue marlin steaks with a lime quarter, a ramekin of yogurt sauce, grilled sweet potato quarters, and grilled zucchini halves.
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