Blue Marlin with Mango Salad - serves 4

3 tbsp extra-virgin olive oil
4 marlin steaks (5 to 6 ounces each)
2 large ripe mangos, peeled and pitted
2 scallions, trimmed, the whte bulbs and light green stems cut into thin rounds
Grated zest of 1 lime
2 tbsp fresh lime juice
1 tsp minced fresh ginger
1 jalapeño chile, seeded and minced
2 cloves garlic, minced
Salt to taste

Place the olive oil in a flat dish. Add the fish steaks and turnto coat with the oil. Refrigerate for 1 hour, turning once. Cut themangos into 1/4-inch dice and place them in a medium-size bowl.
Add all of the remaining ingredients and stir. Refrigerate for 1 hour. Prepare charcoal for a medium-size fire in a barbecue. When the coalsglow red and are covered with ash, thoroughly oil the grill using apaper towel dipped in vegetable oil.
Set the grill in place. Place the marlin stakes on the grill. (If the fire is very hot, place thesteaks at the edge of the grill.) Cook, brushing lightly with anyremaining olive oil, until the marlin is opaque throughout, about 5minutes. To serve, place the marlin on 4 warm dinner plates; spoonthe mango salad on top and alongside. Serve immediately.