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Chilean Dumplings

Grilled Blue Marlin Steak with Asian Slaw and Pomegranate Honey Mustard



  • 6oz Sea Delight Blue Marlin Steak

  • 1/4 cup shredded purple cabbage

  • 1/4 cup bok choy 

  • 1/4 cup savoy cabbage

  • 1/4 cup julienne carrot

  • 1/4 cup sliced onion



  • 1/2 lemon juice

  • 1/4 cup orange juice

  • 2 tbsp. good honey

  • 2 tsp. grenadine

  • 3 tbsp. good poppy seed dressing

  • 1 cup olive oil



1. Season marlin with salt and pepper. Rub steak with olive oil and grill until 

steaks turn white and are firm to the touch.

2. Heat oil in a wok or heavy Sautée pan. Sautée carrots and purple cabbage until limp, add bok choy, savoy cabbage and onion. Sautée until warm but crisp.

3. In a small bowl, whisk together vinaigrette ingredients.

Slowly add olive oil in a stream until dressing is emulsified.

4. Place veg in centre of the plate, place grilled marlin on top and drizzle with dressing. Garnish with fresh pomegranate.

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