Anyway, enough about grills and more about gills. I chose marlin steaks as his secret ingredient. The man behind the counter said they were well-suited for grilling, and I'd never had them before. That makes for a perfect Iron Chef Grill ingredient!
The menu, as he wrote it:
Wine: Frei Brothers Chardonnay, 2005
Entrée: Grilled Naigiri steak with lime butter
Side 1: Lemon Salsa
Side 2: Sautéed Mushrooms and Onion
Side 3: Jasmine Rice
Dessert: Grilled Grapefruit
Mix first four ingredients, cook over medium-low heat. Stir once. After 5 minutes, pour wine in and stir. Cook for another 5-7 minutes, or until onions are turning translucent, stirring once or twice more.
Grilled Naigiri with Lime Rum Butter
2 Nairagi (marling) steaks (about ½ lb. each), skin removed
2 slices bacon
1/3 cup butter
1 medium-size clove garlic, minced or pressed
Juice of 1 lime
1 shot Sailor Jerry's Spiced Navy Rum
Skin fish, wrap bacon along edge, securing with toothpick. Melt butter, mix in lime juice, rum and garlic.
Grill fish for 5 min per side, basting with lime butter.
1 lemon, diced
½ tsp. capers, rinsed
3 green onions, chopped
4 shakes dried parsley
1 tsp sea salt
cracked black pepper to taste
¼ cup red wine
Mix all, squeeze lemon peel over mixture, stir.
2 tbsp. agave nectar
1/2 tsp. cinnamon
Mix nectar and cinnamon, cut grapefruit into ¾ inch rounds, 2 minutes and flip until lightly caramelized.
Grill Maestro in action. I love how the smoke shows up in this shot. I can almost smell it!
There it is, in all it's delicious glory. Bacon-wrapped (total pandering to the judge!) marlin, topped with delicious lemon salsa, coconut rice smothered in wine-soaked mushrooms and onions, and the fabulous, out-of-this-world incredible grilled grapefruit. Everything was so good... once again, I was making noises while eating. I can't help it.