Recipe by Jim Weller
Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.
Top Review by JensKitchen40
I am not a fish eater. I struggle with texture and fishy flavor. However, I do try to cook fish for my family because everyone else enjoys it and fish is a healthy option. I was very surprised how wonderful this fish was. Everyone loved it, including me! The texture of it was denser and I detected no fishy flavor. I would have loved to cooked with capers, but I had none. So I took my 1 inch marlin steaks and cut them in half. I heated olive oil hot. I added salt and pepper to the steaks that I dried with paper towels, then coated the steaks with breadcrumbs. After adding to the pan, I topped with lemon juice and fresh slices of oranges. I cooked each side just a couple of minutes turning only once. The end result was FABULOUS!
- 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
Directions See How It's Made
- 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.