Brandberg at Kalahari Resort Grilled Marlin & Duck Prosciutto Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Brandberg at Kalahari Resort is a fabulous gastro-pub open to the public.  Join us when Chef Pierre Marie LePrince prepares Grilled Marlin with Mint Charmoula and a Duck Prosciutto Salad.  Marlin recipe Below. No recipe available for the salad.

7 oz. Marlin Filet Marinated in Charmoula 7 oz.
Mint Charmoula 1 fl. oz.
Farro, cooked  4 oz.
Tomatoes, cherry halved 5 each
Cucumbers, diced 1 T
Pine nuts, toasted  1 T
Lemon juice, fresh  1/2 fl. oz.
Garnish Baby Arugula
Season and grill marlin. Combine Farro, tomatoes, cucumbers, pine nuts, lemon juice and S and P in a bowl and toss to combine.
Mound Farro off-center and top with grilled marlin
Sprinkle Charmoula on and around Marlin
Garnish with baby arugula

Mint Charmoula

4 small bunches of parsley finely chopped
4 small bunches of cilantro finely chopped
2 cups mint finely chopped
8 ea. garlic microplaned
4 tbsp. paprika
1 tsp.  cayenne
2 tbsp. cumin seed toasted and ground
1 tbsp. coriander seed toasted and ground
1/4 cup lemon juice
1 tbsp. salt
1 pinch saffron
6 cups EVOO
Whisk together all ingredients in a stainless steel bowl.  Check for seasoning and adjust if needed.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.