Smoked Teriyaki Marlin & Scallop Salad*

Serves 6

1 lb smoked teriyaki marlin
1/2 1b smoked teriyaki scallops
10 large romaine leaves
2 heads radicchio
2 heads manoa lettuce or other greens
1/2 pineapple, peeled, cored
2 papaya, peeled, seeded
2 green onions
2 oz rice sticks (rice flour noodles)

Marinade

1 C low-sodium teriyaki sauce
1/2 C shoyu (soy sauce)
Juice of 3 lemons
1 T ginger, grated
1 tsp minced green onion
2 shallots, chopped
1 head garlic, separated into peeled cloves

Warm Ginger Guava Vinaigrette

2 T grated or minced ginger
4 T fresh guava nectar
1 oz minced shallot
2 T rice wine vinegar
1/2 T red wine vinegar
1 tsp sugar
2 T salad oil
2 tsp minced green onion

Combine Marinade ingredients and mix well. Add marlin and scallops and marinate for 12 hours or overnight. Remove from marinade and pat dry (discard marinade). Hot smoke the fish until properly cooked. Remove from smoker and let rest. Slice fillet when ready to serve.

Combine all Warm Ginger Guava Vinaigrette ingredients except oil and mix well. Warm the salad oil and drizzle into the dressing. Keep the dressing warm prior to serving.

Wash and clean romaine, radicchio, and manoa greens. Shred romaine greens and reserve. Slice pineapple and papaya into diamond wedges and reserve. Cook rice sticks and hold.

Arrange greens on plate. Grill pineapple and papaya and place on salad greens. Add sliced marlin and scallops. Top with rice sticks and green onions. Dress with warm vinaigrette.