Grilled Marlin Food

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GRILLED MARLIN WITH TROPICAL FRUIT SALSA



Grilled Marlin With Tropical Fruit Salsa image

I found this at fooddownunder.com. It's very flavorful, and I really like the lime-soy marinade with the tropical salsa on top - a very good combination! Time does not include marinating time.

Provided by mplsgirl

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 marlin steaks
4 garlic cloves, minced
4 tablespoons olive oil
1/2 lime, juice of, plus
1 lime, juice of
1 1/2 tablespoons soy sauce
1 green onion, choopped
1/2 mango, chopped
1/4 teaspoon salt
1/2 red peppers or 1/2 green pepper, chopped
1/4 red onion, chopped
1 -2 teaspoon fresh parsley, minced

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.

Nutrition Facts : Calories 165.9, Fat 13.8, SaturatedFat 1.9, Sodium 525.6, Carbohydrate 10.9, Fiber 1.4, Sugar 7.2, Protein 1.6

MAZATLAN SMOKED MARLIN TACOS



Mazatlan Smoked Marlin Tacos image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 24 tacos

Number Of Ingredients 21

1/2 cup olive oil
3 red peppers, seeded and chopped
1 large onion, chopped
2 cloves garlic, minced
4 pounds tomatoes, chopped
2 cups canned tomato puree
1 cup pimento-stuffed olives
1 cup white wine, plus more if necessary
1/2 cup chopped fresh parsley
3 tablespoons capers, chopped
1 teaspoon freshly ground black pepper
3 chipotle chiles in adobo sauce, chopped
3 guero chiles (yellow peppers), chopped
2 dried bay leaves
1 sprig fresh oregano
1/2 sprig fresh thyme
4 pounds smoked marlin, shredded
1 green cabbage
48 corn tortillas
1 cup mayonnaise, for serving
6 limes, for serving

Steps:

  • Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes.
  • Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin. If it is dry, add a little more wine or water. Remove the bay leaves and oregano and thyme sprigs before serving.
  • Shred the cabbage and warm the tortillas in a hot pan. Put the tortillas in a thermal tortilla server to keep warm. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one. Top with a substantial amount of shredded cabbage. Garnish with some mayonnaise and lime wedges, if desired. Serve immediately.

GRILLED MARLIN



Grilled Marlin image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 13

4 (6 to 8-ounce) marlin steaks
Vegetable oil
1 large carrot, julienned
1 cup red cabbage, shredded
1 cup bok choy, thinly sliced
1 cup Chinese cabbage, shredded
1/2 Vidalia onion, thinly sliced
1/2 lemon, juiced
1/4 cup orange juice
2 tablespoons honey mustard
3 tablespoons poppyseed dressing
Salt and pepper
1/2 to 1/3 cup olive oil

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.

FRESH GRILLED MARLIN AND CHORIZO WITH CRABALAITOS AND CORN SALSA



Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 28

1 medium white onion, chopped
1/4 teaspoon salt, plus more to taste
6 tablespoons lime juice
2 cups cooked corn
6 ounces jumbo lump crabmeat
1/2 cup chopped cilantro leaves
1/2 avocado, chopped
1/4 cup olive oil
1 cup ice
2 tablespoons water
1 bunch cilantro
1 large egg yolk
2/3 cup vegetable oil
1/4 teaspoon salt
1/2 medium white onion, chopped
1/2 medium red bell pepper, chopped
1/2 cup water
1 cup all-purpose flour
3 ounces crabmeat, preferably fresh Jonah crab
1 envelope Sazon* seasoning mix
9 tablespoons vegetable oil
3 tablespoons chopped cilantro leaves
2 tablespoons sea salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
1 marlin loin, cut into 8 (4-ounce) pieces
1/2 pound Spanish dry chorizo, sliced into thin rounds
2 tablespoons olive oil

Steps:

  • To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice. Let it stand for 15 minutes. Add the corn, crab meat, cilantro, avocado, and olive oil. Mix together and season with more salt to taste. Place the salsa in the refrigerator until ready to serve.
  • To prepare the cilantro sauce: Bring a pot of water to the boil. Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water. Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds. Quickly place the cilantro into the ice water to stop the cooking process. Drain the cilantro, chop it roughly, and set aside.
  • In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute. Keep the blender running and add the cilantro. Blend until it is well mixed, then slowly add the vegetable oil and salt. Set aside until ready to serve.
  • To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water. Gradually whisk in the flour to avoid lumps. Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well. The batter should be the consistency of pancake batter.
  • In a large skillet, heat 3 tablespoons of vegetable oil. Spoon the batter by the tablespoonful evenly around the pan. Fry for about 1 minute; then flip and cook the other side for another minute. The crabalaitos should be very crispy.
  • To prepare the marlin: Preheat the grill to medium-high heat.
  • In a small bowl, combine the salt, pepper, and paprika. Season the marlin with the spice mix. Place the marlin on the grill and cook for 2 minutes on each side. This should result in the fish being cooked to a medium rare or medium.
  • To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo. Fry until lightly browned, about 2 minutes.
  • To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients. Pour a small amount on the bottom of each plate and place a crabalaito on top. Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate. Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower. Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired.
  • Serving suggestion: mixed vegetables.

PACIFIC BLUE MARLIN (KAJIKI)



Pacific Blue Marlin (Kajiki) image

Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.

Provided by Jim Weller

Categories     < 15 Mins

Yield 5 serving(s)

Number Of Ingredients 9

5 marlin steaks (3/4 inch thick)
3 teaspoons capers
2 lemon slices
2 eggs or 2 Egg Beaters egg substitute
to taste flour (to coat)
to taste breadcrumbs (to coat)
1/4 cup butter
to taste garlic salt
to taste pepper

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.

Nutrition Facts : Calories 111.2, Fat 11.1, SaturatedFat 6.5, Cholesterol 98.8, Sodium 160, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 2.7

GRILLED BLUE MARLIN OVER SPAGHETTI SQUASH



Grilled Blue Marlin over Spaghetti Squash image

Make and share this Grilled Blue Marlin over Spaghetti Squash recipe from Food.com.

Provided by Chef Hawgwild

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) blue marlin steaks
3/4 cup lemon juice
1/4 cup soy sauce
1 tablespoon chili sauce
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon sesame seeds
1 teaspoon minced garlic
1 medium spaghetti squash, prepared

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.

Nutrition Facts : Calories 32.3, Fat 0.4, SaturatedFat 0.1, Sodium 1063.3, Carbohydrate 6.3, Fiber 0.7, Sugar 1.9, Protein 2.4

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