Grilled Blue Marlin Steak

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
  • lemon

The Method

  1. Heat your barbecue on high.
  2. 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.
  3. 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! 
  4. 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.

The Result

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…

Grilled Blue Marlin Steak with Fiddleheads and Grilled Nantes Carrots

More pics:

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27 Responses to Grilled Blue Marlin Steak

  1. 514eats says:

    Nice recipe. I’ll give it a shot this summer.

    Question: where do you get your blue marlin in town?

  2. Tom best says:

    Just grilled a couple blue marlin steaks after looking @ your recipe. Was planning on following it but being in an RV we were limited with the items. I substituted orange pineapple juice for the lemon, chicken rub for the pepper, did have the olive oil, the cooking time and releasing from grill was right on. Planning on heading back to the market for some more. In NH this is not a normal find in the market

  3. KC says:

    Eating marlin???? Yikes, the Billfish Foundation is not going to be happy with you! Blue Marlin should be released not eaten. They will soon be extinct if this practice continues as the stocks are depleting rapidly.

  4. Greg Haggett says:

    And have the Billfish Foundation confirmed how many tagged and released Marlin have been found dead on the sea floor, because they couldn’t recover from being hauled in and tagged??? Muppet

    • Alec Leamas says:

      Well, I think that the recovery of fisheries which transitioned from catch and kill to catch and release, as well as the use of circle hooks for live bait fishing is evidence enough that releasing billfish is a successful conservation strategy.

  5. Simon Loftus says:

    My mother in law just dropped by a big thick Marlin steak for me and my wife. Not sure if it is blue or black marlin but I figure they cook the same.

    I am going to try this recipe tonight when I get home. A few fresh handmade tortillas (we are in Mexico after all) and some rajas (strips of chilli) should go down great.

  6. Carolyn says:

    Thanks for grilling directions. I had some Tatsoi greens . I started with recipe from called grilled halibut with tatsoi and spicy Thai chilies. But I needed to know how to grill marlin. Perfect directions. Since it is 45F I kept grilled closed but your times were great. From Portland OR usa

  7. brian says:

    Looking forward to trying this. I’ve got about 50 pounds of meat from the 180 stripped marlin I got in cabo san lucas last week.

    • Nickie says:

      Have you tried it yet? We just brought home two also from Cabo, can’t wait to have it. Looks like quick and simple grilling is the way to go. Exciting fish to catch isn’t it?

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  9. labans says:

    While this simple recipe definitely works, I have to comment that the vegetables have WAY too much grease on them for good health. You are fooling yourself if you think that is what great food looks like.

  10. bev says:

    If I was a fish, I would rather be caught by a fisherman, and die fast, rather than be in a net, and drown, or just dumped in a loaded boat, to slowly die, and then be sold in a grocery store. Yup, If I was a fish, I would rather die on a fisherman hands, fast and done. we just ate Marlin, YUMMY, instead of lemon I tried soy seasoning, it was nummy, and a mayonnaise side dip.

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