S/V ORCA III: Re: Marlin Recipe

Monday, February 18, 2008

Re: Marlin Recipe

thanks mom Dana sent the same one!!

love you!! and we will try that one...... we all caught that one, it was one big heavy fish!!! we had to have me holding on to the fish line and steve hung over the side to grab its tail while Kyle looped a rope around the tail. have pictures - it was quite the catch!!! we had to pull it on the deck using our main halyard! you can post that to the blog!! will put pictures up when I get internet. This is the biggest fish Steve has ever in his life brought on the deck of a boat.

3 comments:

Anonymous said...: Grilled Fresh Marlin w/ Mango Pineapple Relish
Ingredients

• canola oil, as needed
• 1/4 cup onion
• 1/2-1 each jalepeno, small, seeded, minced
• 1 each mango, peeled, seeded, diced
• 1/4 cup roasted red pepper, diced
• 1/4 cup tequila
• 1 each lime juice, fresh squeezed
• 1 Tbs. cilantro, fresh, chopped
• 6 6-oz Marlin steaks (or fresh sword, tuna, halibut, shark)

Lightly brush or spray marlin steaks with a little oil. Place the marlin steaks on a clean hot char-broiler. Grill the marlin steaks to desired temperature.

Mango Pineapple Relish: Can be done ahead of time. Saute onions in small amount of canola oil until translucent and sweet. Add in the minced jalepenos and diced pineapple. Saute a couple of minutes to bring out the natural sugars. Next toss in the roasted red peppers and diced mango. Remove pan from the heat and add in the tequila. Slowly bring back to heat and flame the dish. Add in the fresh lime juice and finish with the fresh chopped cilantro. Save in glass or stainless dish until marlin time.

Place grilled marlin on plate, spoon small amount of the mango pineapple relish on top of the grilled marlin. Enjoy your catch!

This recipe has been generously contributed by www.fishingworks.com.; February 19, 2008 at 2:00 PM
Buyer's Remorse said...: Sam Choy's World-Famous Fried Marlin Poke Sam Choy's Marlin Recipe

For each serving, take 4-6 ounces of raw marlin (no other fish works as well as marlin in this recipe), and cut into 3/4 inch cubes. Place cubes in a mixing bowl with 1 teaspoon shoyu, 1/4 cup chopped round onion, 1 teaspoon green onion, 1/4 cup ogo seaweed, and 1 teaspoon sesame oil. Mix well, then quickly sear in 1 tablespoon hot oil (or enough to cover bottom of pan) on high heat in a wok. Don't cook marlin for more than a minute or two, as you want the center raw. Serve on a bed of bean sprouts, chopped cabbage, or greens.

When I cook fish I do it Chinese-style, by quickly searing it on high heat to seal in flavor and moisture; it's one of the secrets that makes the fish I serve at my restaurants taste so good. You have to be careful when using this technique, though, because if you don't remove the fish quickly from the hot pan it will overcook. Basically, you just slap the marlin in the pan, sizzle it on all sides, and remove. You need to add enough oil to coat the bottom of your wok or skillet so the fish won't stick, and heat the oil until it's almost smoking before you add the marlin.

This recipe has been generously contributed by www.fishingworks.com.; February 20, 2008 at 7:58 AM
Buyer's Remorse said...: Glasser's Greek Marlin

Ingredients

• 2 (6 ounce) marlin steaks
• 2 teaspoons garlic, minced
• 3 tomatoes, cubed
• 4 ounces fresh basil, chopped
• 1/2 cup butter
• 2 tablespoons fresh lime juice

Preheat oven to 350 degrees F (175 degrees C).

In a medium-sized pot, melt 1/4 cup butter and 1 teaspoon garlic over a medium-low heat. In a small pot melt the remaining butter and garlic over a medium-low heat.

When the butter in the medium-size pot is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to simmer.

Arrange the marlin in a baking pan that will contain them. Pour the butter and garlic from the small pot over the marlin steaks.

Bake the marlin for 7 minutes, then flip the fish over and bake another 7 minutes.

To serve, spoon the tomato mixture over the fish. Also top with a little of the butter and garlic sauce that the fish was cooked in.

This recipe has been generously contributed by www.fishingworks.com.

-Seeing as everyone else sent the same one I did...here is a couple more!

Love you,
Dana xoxoxo; February 20, 2008 at 7:59 AM

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