Chargrilled Marlin Steak on Potato & Crab Cake - Sponsored by Shaun Rayner at The Mayflower/ Wheatsheaf and Anchor.

1 6 – 7 oz Marlin Steak
 Dash of Olive Oil
½ tsp Grated Ginger
½ tsp Chopped Garlic
1 Chopped Red Chilli

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1 Medium Potato
1 Medium Egg
2 oz Crab Meat
1 tsp Coarsely Chopped Coriander
 Salt and Pepper
1 Handful of Baby Spinach

Sweet Chilli Sauce
Flat Leaf Parsley
Lemon
Lime

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1. Marinade the Marlin steak in ginger, garlic, chilli and olive oil for at least 4-6 hours.

2. Grate the potato and mix with the egg, crab meat, coriander and salt and pepper.  Mix so that the potato is completely coated in the egg  and crab mix.

3. Heat some olive oil in a frying pan, place a large pastry cutter in the pan and fill with the crab and potato mix.  Cook until a rich brown  colour then turn over and repeat.  Put in oven for 6-8 minutes at 180oc.

4. Heat up char-grill pan or barbeque.  When really hot, place Marlin steak in the pan.  Cook for 2-3 minutes then turn.  Repeat this on the  other side.

5. Place potato cake in serving bowl.  Warm the spinach so that it wilts and place on top of the potato cake.  Place the Marlin steak on top  of this.  Top with a spoonful of guacamole, lemon and lime twist and flat leaf parsley.

6. To finish, drizzle with sweet chilli sauce and serve with a crisp Caesar salad.