Marlin Margaritas

• 3 fresh limes
• 4 oz's of tequila
• 8 oz's fresh marlin 3/4's of an inch thick
• Fresh cracked sea salt 1 teaspoon or more to taste.
• 1 teaspoon wasabi
• 2 teaspoons soya sauce.

1. Squeeze all of the lime juice into your sautee pan of choice, add tequila and warm to a medium heat. Add the marlin and increase heat to high. Add salt and cook marilin for 1 minute per side, the fish will cook fast. Remove marlin and set aside to cool. Reduce remaining stock in pan to about 1/3 and pour remaining stock over the marlin. Wrap with plastic wrapp and refrigerate for at least 1 hour. This can be made 1 day in advance and should be served cold.
2. Remove from fridge and slice 1/4 inch thick slices sliced accross the grain and on an angle for better presentation. Garnish with wasabi and soya. served with shots of tequila.

fresh limes, tequila, fresh cracked sea salt, wasabi, soya sauce

Taken from www.epicurious.com/recipes/member/views/marlin-margaritas-1218652 (may not work)