BLUE MARLIN RECIPESIf You Could'n Release It, You Have To Eat It
Marlin, as a food fish, is usually reserved to fine dining restaurants. There really is no "simple" way to prepare it. It is a delicacy that you will never forget once you try it. As they say "Once you go with Marlin that's blue, with other fish, you are through!" Broiled Blue Marlin Merlot Marinade:
½ cup olive oil 1 teaspoon garlic, chopped fresh The juice from 1 medium lemon Combine all ingredients in a glass baking dish. Let the Marlin sit in this mixture for about 45 minutes, then broil under a moderate heat about 1 ½" from the flame. Test fish after 10 or 15 minutes. Should be flaky and tender. Will definitely be juicy, so wear safety glasses when you test it! The sauce:
1 tsp chopped garlic (fresh is ALWAYS best) ½ tsp Oregano ½ tsp Basil ¼ tsp Tarragon or cumin (cook's choice) 1 Tbsp Grey Poupon mustard ¼ cup sliced Portabella mushrooms ¼ cup red onion, diced super fine ¼ cup green onions (scallions), diced super fine 1 ½ cups Heavy cream When the fish is about half way done, start the sauce. . In a skillet, sauté the vegetables in margarine and garlic until tender. Add the basil and oregano, then stir in the mustard. Let this simmer about 5 minutes (maybe less!). Just as it even hints at a bubble, stir in the cream and mix well. This will finish up as a nice, thickened creamy sauce that will smell like heaven fell from the sky! When the fish is done, remove to plates and spoon the sauce over the top of the fish. Absolutely fantabulous! Can be served with any vegetable or potato as a side. Add a garden salad and round out the menu. Top it all off with a glass of sherry and some stimulating conversation. Jose Cuervo Marlin-itas
4 ounces of Jose Cuervo Tequila 8 ounces fresh blue marlin (about ½" to ¾" thickness) 1 tsp cracked sea salt, to taste 1 tsp Wasabe 2 tsp Kikkoman soy sauce Squeeze the limes and add the juice to a saute pan. Now add the liquor and JUST get it warm, not simmering or boiling, ONLY warm. Throw in the fish and turn the flame to high. Add sea salt to taste and simmer the fish for one minute each side (marlin cooks fast). Set the fish to the side for cooling. Reduce the liquid in pan to one-third volume. The rest can be drizzled on top of the fish. Wrap in plastic and put in the fridge for 60 minutes at the very least. Once thoroughly cooled, slice the fish (across the grain) into slices that are ¼" thick. Get fancy and make the cuts at a 45 degree angle. Garnish with Wasabe and soy sauce and serve with shots of Jose Cuervo for a good time that never ends! Intoxicates up to 4 people. If you have tried and enjoyed our Blue Marlin recipes and have other Blue Marlin recipes you would like to share with the world, please let us know. Have a Fantastic Fish Story to Tell?
Do you have a whopper of a story to tell about the one that got away? How about your most dramatic fish catch ever?
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