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