The Recipes

Blue Marlin with Pesto and Broth

Why, oh why, did I think I should purchase a gargantuan blue marlin steak?  Have I ever cooked it?  Absolutely not.  What to do now?  Thing is the size of my head.  No, really.

Okay, okay... I've got to be able to do something.  Here goes nothing:

Make a quick pesto:

- A healthy handful or two of basil
- 1/4 c. pine nuts
- 3 garlic cloves, cut into small chunks
- Lemon zest
- Salt and pepper
- Extra virgin olive oil

Zap the ingredients in your food processor until combined, then drizzle in extra virgin olive oil until you have a very thick, chunky sauce.  You're going to make a broth for the fish, so don't put in so much oil that you end up with a liquidy sauce.

Now, onto the fish and broth:

Ingredients:

- One marlin filet, roughly the size of a child's head
- 1 shallot, chopped
- 1 Lemon zested and juiced
- 1 garlic clove, minced
- 1/2 c. dry white wine
- 1 c. stock (I used seafood stock, but vegetable or chicken stock would be fine)
-


Preheat your oven to 350 degrees.

Meanwhile, start your broth.  Finely chop one shallot and add it to a saucepan with a few turns of the pan of olive oil.  Allow it to soften, adding one minced garlic clove, a pinch of crushed red pepper, the zest and juice of one lemon.  Deglaze the pan with a splash of dry white wine.  Add about 1 c. of any stock.  I had seafood stock on hand, but vegetable stock would work just fine.  Season with salt and pepper and allow to simmer while you move on to your fish.

Season your marlin (or other firm, steak-like fish such as swordfish) with salt and cracked black pepper.  Heat and oil a grill pan and sear the fish on both sides until you see that the edges are white and opaque. Add
the fish to the broth and put the pan in your preheated oven for approximately 5-6 minutes.  This cooked my fish through, but was still tender and moist.

Put a large scoop of pesto into the center of your plate (I used what I like to call a platebowl, meaning it has high enough edges to accommodate the broth, but is still flat).  Place the fish on top and pour the broth over the whole shebang, and here you go:



I as really pleased with the results, but I had a TON of fish leftover.  Guess what's coming next!  You got it:  a leftovers recipe.

For tomorrow's lunch, I flaked the leftover fish and pesto and added a few scoops of mayonaisse.  Between slices of crunchy bread, WOW!  A grown-up version of tuna salad, almost.  And, I avoided the pitfall of cooking alone: wasting so, so much.  Mmmmm....