I always say that I need to eat fish more often (see here, for example), but for some reasons I never manage to do it enough. I’m still working on that. When I do pull it off, grilled blue marlin steak is one of my go to recipes. Blue marlin is perfect for grilling because it is so solid. It has a firm almost meat like texture to it. Because of that texture and its light flavour I find that it’s a worthy substitute for tuna (but about half the price). As for the recipe, you can’t get any simpler than this. It can be summed up in 4 words: salt, pepper, grill, lemon. So, without further ado…
- salt (I’ll use this opportunity to plug Himalayan pink salt, which I discovered thanks to my girlfriend. Tastes great and it’s supposed to have a bunch of health benefits.)
- fresh ground black pepper
- olive oil
- Heat your barbecue on high.
- Rub a bit of olive oil on both sides of the blue marlin and season both sides liberally with salt and fresh cracked black pepper.
- Cook the fish for 3 minutes on each side over high heat with the lid open.
Tip: Don’t move the steak or try to flip it too early. After 3 minutes it will release from the grill without any sticking. Depending on the thickness you may need only 2 minutes for the second side. The aim is to have the center remain slightly translucent. Do not overcook!
- Squeeze some fresh lemon over the blue marlin steak before eating.
Suggested wine pairing: Louis Latour Chardonnay (Bourgogne). This crisp refreshing chardonnay from Burgundy paired nicely with the delicate flavour of the blue marlin and worked nicely with the lemon I had added to the fish and fiddleheads. And at under $20 it’s perfect for a weekday meal.
Served with fiddleheads and grilled nantes carrots and washed down with crisp chardonnay, this was a perfect light summer dinner. The blue marlin was fresh, and good fresh fish doesn’t need much to taste delicious; so the salt, pepper, lemon combo did the trick. Another benefit of eating fish – this was a good sized blue marlin steak and after finishing it I was definitely full, but I didn’t feel full. As a result, I didn’t feel at all bad about polishing off the bottle of wine. I really do need to eat fish more often…