Grilled Blue Marlin Over Spaghetti Squash Food

PACIFIC BLUE MARLIN (KAJIKI)

Steps:

• Lightly season fish with garlic salt and pepper.
• Then dust in flour and roll in egg.
• Next roll in bread crumbs.
• Heat skillet and melt butter.
• Squeeze lemon juice in and add about 1/2 the capers.
• Cook 1/2 the fish then add the rest of the capers and cook the other half.
• Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.
• Expensive but it only takes a bit in a dish so worth it. If you don't have any, you might try green olives for a similar effect but use more and chop fine.

GRILLED MARLIN WITH TROPICAL FRUIT SALSA

Steps:

• Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
• In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
• Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

GRILLED BLUE MARLIN OVER SPAGHETTI SQUASH

Steps:

• Combine all ingredients for the marinade add fish and chill 1-2 hours.
• Grill on high for 4-7 minutes on each side.
• Serve immediately over spaghetti squash.

STUFFED SPAGHETTI SQUASH

Steps:

• Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
• Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
• Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
• Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
• If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
• While it's simmering--spoon out the seedy portion of the squash and discard.
• Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
• Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
• Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
• You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350
• Cut squash in half lengthwise and scoop out and discard the seeds.
• Place the squash inside-up on a baking pan and pour the water into the pan.
• Rub the margarine and seasoning into the squash halves.
• Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
• Cook until tender, about 30 minutes.
• Once tender, place on top rack and grill for 5 minutes.
• Remove from oven and put shredded mozzarella on top.
• Cut each half, scoop out the goodies and enjoy!

MARLIN "DOWN UNDER

Steps:

• In a bowl, combine the lemon juice, oil, ginger, cayenne pepper and black pepper to make a marinade.
• Marinate the fish in the marinade for 30 minutes.
• Preheat your grill.
• Grill the fish, brushing several times with the marinade, until cooked through, about 4 to 5 minutes on each side.
• Serve with a fresh tomato salad.

EASY SPAGHETTI SQUASH

Steps:

• Boil a large pot of water enough to cover the spagetti squash.
• Cut the spaghetti squash into 4 pieces.
• Season with whatever you want, i used garlic salt and onion powder.
• Once boiling add the squash, onions, garlic and butter.
• Cook for 20 min covered.
• Remove and separate spaghetti from the skin.

GREEK-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH

Steps:

• Prick spaghetti squash with a fork and place in the microwave.
• Cook on high for 4 minutes.
• Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
• Allow to cool slightly and slice the squash in half.
• Remove the seeds .
• Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
• Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
• Cook, stirring constantly, for 3 to 4 minutes.
• Add watercress, chopped tomatoes and pine nuts.
• Stir until well heated, about 2 minutes.
• Stir in the crumbled feta cheese.
• Scrape the squash lengthwise to separate the strands.
• Combine the squash with the sauce.
• Additional feta crumbles can be sprinkled on top.
• Enjoy!

BLUE MARLIN

Steps:

• In a cocktail shaker, add all ingredients.
• Shake well and strain into a martini glass.