Marlin Down Under Recipes

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.

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.

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.

Steps:

• Put the fish in a food processor and grind. Transfer the fish to a large mixing bowl. Add the lemon zest and juice, lime zest and juice, onion, mayonnaise, olive oil, dill, garlic, mustard, hot sauce, salt and pepper and mix everything together by hand. Make eight 3-ounce patties and pan sear in a nonstick pan over medium heat. Don't overcook. Put 2 patties on each bun and serve with lettuce tomato, red onion and tartar sauce.