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.