Marlin Steak Recipes

Steps:

• 1. In a small bowl, combine pineapple juice, grapeseed oil, sesame oil, soy sauce, garlic, ginger and black pepper. Whisk all ingredients until well blended. In a large Ziploc, place marlin steaks and pour marinade over. Close the bag and massage/flip until the steaks are well coated. Transfer to the refrigerator for 1 to 1 ½ hours, turning and massaging steaks once or twice.
• 2. Place marlin steaks on a plate and discard marinade. Fire up the BBQ until it reaches 500-550ºF. Place marlin steaks on the grill, close the lid and cook 3 minutes on one side. Flip them and cook another 2 minutes with the lid closed.
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=XDLyJl0MzoE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low.
• In a small pot, melt the remaining butter, and mix in the remaining garlic.
• Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot.
• Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.

Steps:

• Season both fillets with Cajun seasoning.
• Salt and pepper fish.
• Heat oil to hot in medium skillet (just starting to smoke).
• Slide in fish.
• Cook 2-3 minutes.
• Turn and cook 2-3 more minutes.
• Garnish with lemon wedge.
• Serve with tortilla chips and chunky tomato salsa.

Steps:

• Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm.
• Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
• In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.