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Try these delicious marinated smoked marlin toast with a touch of spicy mayonnaise, avocado, and crispy fried pore. Ideal for this season of Lent or any hot day.
In a deep frying pan over medium heat, heat the oils and fry the onion. Add the garlic, carrot, vinegar, water and bay leaf. Cook a few minutes over low heat, covered, until the carrots are soft.
Add cilantro, pepper, peas, olives and chilies. Cook a few more minutes. Remove from heat and mix with marlin, season with salt. Remove the peppers and the bay leaf. Chill and refrigerate 20 minutes.
Meanwhile, in a frying pan over medium heat, heat the oil and fry the pore, taking care not to burn. Drain on absorbent paper and season with a little pepper with lemon, reserve.
For mayonnaise, mix mayonnaise with habanero pepper and season with a little salt. Reservation.
Serve marlin on toast, removing excess liquid. Add a bit of mayonnaise, fried pore and slices of fresh avocado. Enjoy
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