2 Coronas (depending on how fast you can slice!)

500g (starter for 6) 36 hour Dry Cured and cold smoked Marlin (or mackerel, tuna, kingfish)

1 – 2 limes, squeezed over fish – be generous, this should be a zesty dish

Small dab of coconut crème (or coconut yogurt)

Pineaple Rum Jam (Langs Gourmet) or Mango Chutney, or even Grandmas marmalade Just use the tiniest dab,  not too much, as this is not a sweet dish, just a little surprise to balance the lime!  Caramelized pineapple pieces will also work!

Drop of Byron Bay coconut chili sauce

Fresh chili

Coriander

Cracked black pepper

Flaked salt to taste.

Method

Open Corona, add lime wedge

Slice, squeeze, drizzle, slice, sprinkle, dab, dollop.

Use this as a basis, and play around with other ingredients, balancing out the acid of the lime with other ingredients to create a surprise of fruit and sweet and salt.  Even a crust of black salt before you sear the fish will be incredible and look epic.