Recipe: Marlin and Swordfish Recipes (6) -I ceratainly love Marlin & Swordfish.

Everybody in the Caribbean appreciate dishes with this two fish, & with tuna, shatk (CAZON) & Sierra. Here are some recipes that can be used also with any of the above fish.

MARLIN AND PINEAPPLE BROCHETTES

1 small pineapple
1/3 cup orange juice
1/4 cup chopped peeled gingerroot
1 lb Marlin steaks 1" thick
3 tbl nonfat mayonnaise

Peel and core the pineapple. Cut part of the flesh into 12 (1-inch) cubes and reserve.

Coarsely chop the rest of the pineapple and place in a blender. Add the orange juice and ginger. Puree. Pour into a bowl or shallow baking dish.

Cut the Marlin into 16 cubes. Add to the pineapple mixture, toss to coat, cover and allow to marinate in the refrigerator for 1 hour.

For each serving, alternate four Marlin cubes and three pineapple cubes on an 8-inch skewer. Reserve the marinade.

Place the skewers on a lightly oiled broiler pan. Broil about 4 inches from the heat for 4 to 5 minutes, turning three times to evenly broil all sides.

Place the reserved marinade in a 1-quart saucepan. Bring to a boil. Pour into a bowl. Whisk in the mayonnaise until smooth. Serve with the brochettes.

This recipe yields 4 servings.

BROILED BLUE MARLIN WITH MARSALA CREAM SAUCE

MARSALA CREAM SAUCE
1 cup marsala wine
1 tsp chopped garlic
1/2 tsp oregano
1/2 tsp basil
1 tbsp Dijon mustard
1/4 cup sliced mushrooms
1/4 cup diced red onions
1/4 cup diced green onions
1 1/2 cup heavy cream
1/2 tsp fish base, (optional)

MARINADE FOR FISH
1/2 cup molasses
1/2 cup salad oil
1 tsp chopped garlic
4 blue marlin steaks, (4-6 oz. each)

OPTIONAL MARINADE
1/2 cup honey
1/2 cup salad oil
1 tsp chopped garlic
juice from 1 lemon

Combine all ingredients and reduce mixture by half. Sauce should coat the back of a spoon.
Marinate fish for 1/2 hour, drain to remove excess marinade and broil fish over medium heat. Cook until fish starts to flake, approximately 15 minutes.

Optional fish that may be used: swordfish, tuna, blacktip shark or any steak type fish.

GRILLED MARLIN

4 marlin steaks - (6 to 8 oz ea)

VEGETABLES
Vegetable oil
1 large carrot julienned
1 cup shredded red cabbage
1 cup thinly-sliced bok choy
1 cup shredded Chinese cabbage
1/2 Vidalia onion thinly sliced

VINAIGRETTE
1/2 lemon juiced
1/4 cup orange juice
2 tbsp honey mustard
3 tbsp poppyseed dressing
Salt to taste
Freshly-ground black pepper to taste
1/2 cup olive oil (to 1/3)

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.
This recipe yields 4 servings.

MARLIN ESCABECHE

2 large Marlin, steaks, (about 8 oz each)

MARINADE
1/4 cup Juice, lime, fresh
1 1/2 cup Water
1 tsp Salt

SAUCE
3/4 tsp oregano, toasted *
2 bay leaves
2 allspice, whole
1/3 tsp peppercorns, black
1/2 tsp cumin seeds
1 clove
1 cinnamon, stick
1 large garlic, clove, peeled
1/2 tsp sugar
1 garlic clove, minced, toasted **

ASSEMBLY
3/4 cup vinegar, red wine
1/4 cup oil, olive
1/2 med onion, sweet, sliced into thin rings
2 chilies, red, sliced into thin rings

* Toast just until the odor of the oregano is noticeable, do not burn. Oregano will begin to smoke lightly when ready.

** Mince the garlic, and saute it quickly in a very hot pan with as little olive oil as possible. Toast it until it's slightly browned. Remove from heat and reserve. Marinate the steaks in lime juice, water, and salt for 1 hour.

Sauce:
In a grinder or mortar, put the toasted oregano, bay leaves, allspice, peppercorns, cumin seeds, whole clove, salt, coriander, cinnamon stick, fresh garlic clove, and sugar. Grind thoroughly then add toasted garlic.

Put the ground mixture in a saute pan and add 3/4 of a cup of water, 1/2 cup of red wine vinegar, and simmer for 15 minutes.

Assembly:
Meanwhile, remove the steaks from the marinade, take off their skins, cube, then pat dry.

Heat another saute pan, then add olive oil. Put the Marlin into the pan and saute until it has a light, golden crust.

Reserve the Marlin on a serving dish.

Pour the oil from the pan and deglaze the pan with 1/4 cup red wine vinegar. Add herb and vinegar sauce to deglazed pan and bring to a boil.

Add a touch of water if sauce becomes too thick.
Spoon sauce over fish and garnish with sweet onions and red chilies. Serve at room temperature.

BAJA SALAD OF SPICY GRILLED SWORDFISH AVOCADO AND CORN

Marinade:
6 tbsp fresh lime juice
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1/2 tsp hot pepper sauce
2 scallions minced
2 tbsp chopped fresh coriander
1/2 cup olive oil
2 lb swordfish steaks each about 1/2 inch thick
2 cup small cherry tomatoes halved
3 cup fresh corn kernels (about 6 ears) 2 avocados peeled and pitted
4 cup bite sized crisp lettuce pieces (romaine iceberg frisee or a mixture)

Light a fire in a charcoal grill or preheat a gas grill or broiler.

In a medium bowl combine marinade ingredients.
Put swordfish in a shallow non reactive dish or in a self sealing plastic bag. Marinate in half of marinade for no more than 30 minutes at room temperature. Grill swordfish for about 3 minutes on each side or until opaque throughout. Let cool.

Cut swordfish into cubes and put in a large bowl with tomatoes and corn.

Cut 1 avocado into cubes and the other into slices.

Add avocado cubes to swordfish mixture. Toss with two thirds of remaining marinade. Combine lettuce with the remaining marinade and spread on platter.

Mound swordfish salad over it and garnish with avocado slices.

Because of its thick skin and firm compact flesh swordfish holds together admirably on the grill.

Its meat like texture takes well to the assertive flavours of hot pepper and coriander in this marinade which also serves as a dressing.

Tuna and mahi mahi will also work nicely in this recipe but swordfish makes this a dinner to remember.

BAKED SWORDFISH CASTILLIAN

4 green peppers, shredded
olive oil
salt
freshly ground black pepper
1 tsp lemon juice
3 medium onions, chopped
3 cloves garlic, chopped
2 cup stewed or canned tomatoes
1 tsp oregano
1 tsp chili powder
2 tbsp chopped parsley
fresh coriander or cilantro
1 thick swordfish steak
butter

Saute the peppers in the oil, season to taste, and add the lemon juice.

Saute the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and coriander (or cilantro), if available. Simmer for 25 minutes.

Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425-degrees according to the Canadian theory (cook fish EXACTLY 10 minutes per inch, measured at the thickest part of the fish).

Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 minutes to blend thoroughly. Serve with rice and sauted eggplant.

Barbecued Swordfish Steak

BARBECUE SAUCE
1/2 cup soy sauce
2 cloves garlic, chopped
4 tbsp tomato sauce or catsup
2 tbsp lemon juice
1/4 cup chopped parsley
1 tsp finely powdered oregano
1/2 cup orange juice
1 tsp freshly ground black pepper

Outstanding fish dish when cooked over charcoal and basted with a good tart sauce.

Mix the ingredients together and soak the swordfish steak in it for 2 hours before cooking.

Brush or baste the fish with the sauce during the broiling. Serve with braised kidney beans, a hearty salad of greens, tomatoes, and onion rings, and a red wine.