Back on Oahu, Hawaii for another 3 weeks. We got our apartment kitchen stocked with basics and fresh produce and found some really fresh marlin so I got a nice 2 lb loin, about 7 x 3 x 3 inches.
I made a fresh teriayaki glaze and basted the fish, I also prepped some firm tofu for later use this week and made a nice marinade with extra V olive oil, fresh herbs and some rice vinegar.
Grilled it all up on the public grills here at the Marriott resort. Served it with some nice short grain brown rice, fresh sauteed beet greens with bacon and a tropical salsa of mango, pineapple, sweet onion, capsicum, and minced parsley and cilantro and a dash of lime juice. Washed it down with a Cote de Rhone.
Wish you all could have been here!!
