Marlin is warm water ocean fish that is a good source of protein, vitamin B12, niacin, potassium and phosphorus. As a semi-fatty species, marlin stores fat only in parts of its body and its total fat content of between 2 and 10 percent is lower than that of fattier species such as herring or mackerel. Although you can eat marlin raw in Japanese dishes such as sashimi, cooking marlin steaks via poaching or grilling are also delicious options.
Marlin Poached in Grapefruit Juice
Prepare one pink grapefruit by first grating 2 tsp. of zest from the outer peel. Then, peel the grapefruit and separate it into sections.
Stir together 2 cups of grapefruit juice and 1 cup of water in a 9-inch non-aluminum skillet. If you prefer extra seasonings, add salt and pepper to taste. Place the skillet on a stove top burner, cover the skillet and bring the liquid to a boil.
Turn the burner to medium low and add four 6-oz. marlin steaks to the skillet. Cover the skillet and let the ingredients simmer for one minute, then remove from the heat source and allow to sit with the cover on, for another six minutes.
Pour about 2/3 of the liquid to another skillet and bring to a boil over high heat until its texture is thick and syrupy.
Remove the skillet from its heat source, add the grapefruit zest and whisk in 5 tbsp. of margarine, 1 tbsp. at a time. Then, stir in 2 tbsp. of minced chives.
Place the marlin steaks on a serving platter, cover with the grapefruit sauce and add the grapefruit sections as a garnish.
- Vegetable peeler
- Skillet with a lid
- Wire whisk
- Pink grapefruit
- Grapefruit juice
- Marlin steaks
- Minced chives
- Vegetable oil spray
- Garlic clove
- Lemon juice
Melt 1/2 cup of margarine in a saucepan. Then, mince and add one medium size clove of garlic, stir in 1/4 cup of lemon juice and add 2 tbsp. of chopped fresh parsley.
Spray the grates of your grill with a vegetable oil spray to keep the marlin from sticking and position the grates about 6 inches from the hot coals.
Place six marlin steaks on the grill, brush with the lemon sauce and cook, basting frequently. Allow about 10 minutes of total cooking time for each inch of the steaks thickness, turning once during this time. For example, if your marlin steak is 1-inch thick, cook five minutes on each side.
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Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.