Pan-Seared Marlin
Deeply flavored with garlic, wine and soy sauce.
- Nutrition facts are for one serving.
- Parsley was not included in the calculation of nutritional values.
Ingredients(Servings: 2)
Directions
-
Slice the button mushrooms into 5 mm (0.2 in.) thin slices. Remove the hard base from the shimeji mushrooms and separate into small bunches.
-
Pat the marlin fillets dry, sprinkle on (A) and then lighly cover in the flour.
-
Heat the olive oil in a fry pan, cook (2) and then remove.
-
Into the fry pan from (3) place the garlic and onions, then saute until softened. Add in (1) and saute all together then add in (B) and cook until the cooking liquids are boiled down.
-
Serve (3) onto plates, top with (4) and a sprinkle of parsley if desired.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
