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Barbecued Marlin

Yield 12 appetizer servings


  • 4 pounds white marlin, cut into 1-inch cubes
  • 1/2 cup Worcestershire sauce
  • 1/2 cup teriyaki sauce
  • 1/2 cup butter or margarine, melted
  • 1/2 cup lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon pepper
  • Fresh parsley sprigs

How to Make It

  1. Place marlin in a large mixing bowl. Combine remaining ingredients, except parsley; mix well. Pour over marlin; stir well. Cover and refrigerate 1 hour. Stir mixture occasionally. Drain marlin; reserve marinade.

  2. Thread marlin onto skewers. Place skewers on rack 5 or 6 inches over medium coals. Grill until fish flakes easily when tested with a fork, basting frequently with marinade.

  3. Transfer marlin to a warm serving platter; garnish with parsley. Serve on wooden picks.

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