Rosemary Blue Marlin With Roasted Corn & Tomato Relish
3/4 cup extra virgin olive oil, divided
2 cups cherry tomatoes, halved
2 sprigs of rosemary, leaves stripped & finely chopped
2 ears of corn, kernels cut from cob (or 1 can whole kernel corn, drained & rinsed)
2 cloves garlic, minced
2 pounds Blue Marlin Steaks
2 teaspoons kosher salt, or to taste
1 large onion, minced
salt & pepper to taste
-To make the marinade, place 1/2 cup olive oil & 1/2 the rosemary in a resealable plastic bag. Add the Marlin, seal the bag, & turn gently to evenly coat the fish. Refrigerate for 1 hour
-Preheat the oven to 450 degrees F
-Pour 1/4 cup olive oil into an oven safe pan. Stir in the onion, cherry tomatoes, corn kernels, garlic, remainder of rosemary, & kosher salt
-Put the vegetables in the oven & cook until they are soft, about 20-30 minutes
-Preheat the grill for high heat & lightly oil the grate
-Place the fish on the preheated grill and season with salt & pepper to taste. Cook, turning once, until the fish is opaque and flakes easily with a fork-about 5 minutes each side depending on thickness
-Place the fish on a serving platter and top with the corn & tomato relish
Serves 3
Spicy Grilled Shrimp
1/3 cup olive oil
1 tablespoon Asian chili paste
1/4 cup sesame oil
1 teaspoon salt
1/4 cup chopped fresh parsley
1 teaspoon black pepper
2 tablespoons hot sauce
3 tablespoons lemon juice
2 tablespoons minced garlic
1 tablespoon ketchup
2 pounds raw shrimp, peeled & deveined
wooden skewers, soaked in water – or a grill basket
-Add all of the ingredients, except the shrimp, in to a mixing bowl and wisk to combine
-Set 1/3 of the sauce aside for grilling and put the remainder of the marinade into a large resealable plastic bag
-Add the shrimp to the marinade in the plastic bag, & refrigerate for 2 hours-rotating the shrimp a couple of times
-Preheat the grill for high heat
-If using skewers thread the shrimp onto them, piercing once near the tail & once near the head. If your using a grilling basket, this will essentially stir fry the shrimp while grilling. Discard the remainder of the marinade from the bag
-Lightly oil the grill grate & cook shrimp for 2 minutes per side, until opaque, basting frequently with the reserved marinade
Serves 6
Grilled Tropical Tuna Steaks
1/2 cup pineapple or other tropical fruit preserves
1 teaspoon grated fresh ginger
1/4 cup hoisin sauce
1 teaspoon sesame oil
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
4 (6oz) tuna steaks, about 1 inch thick
-To prepare marinade pour all ingredients, except the tuna steaks into a small bowl, stir well, & transfer to a resealable plastic bag
-Add the tuna to the marinade, gently toss to coat, & refrigerate for 1 hour
-Preheat the grill to high heat & lightly oil the grate
-Remove the steaks from the marinade, shake off the excess liquid, & discard the remaining marinade
-Cook on the grill for 4-5 minutes on each side and be careful not to overcook. The tuna should be lightly browned on each side & slightly pink in the middle
Serve immediatly
Serves 4
Simply Swordfish
2 (6oz) swordfish steaks
1 tablespoon lemonpepper
2 tablespoons lemon juice
1 tablespoon dried dill weed
-Preheat grill for high heat & lightly oil the grate
-Place the swordfish steaks in a medium bowl and brush with lemon juice. Coat each side with lemonpepper and dill
-Place swordfish on the prepared grill and cook 6 minutes on each side or until fish is easily flaked with a fork
Serves 2
Grilled Salmon with Walnut-Arugula Pesto
1/4 cup walnut halves
2 cups loosely packed fresh arugula (2oz)
1 cup loosely packed fresh basil (1/2 oz)
3 tablespoons freshly grated parmesan
1 medium garlic clove
5 tablespoons ex-virgin olive oil
kosher salt
4 6-8oz skinless salmon fillets
freshly ground black pepper
-In a small skillet over medium heat toast the walnuts, stirring occasionally, until fragrant and a shade darker (about 5 minutes)
-Let cool slightly on a plate, about 3 minutes, and then transfer to a food processor
-Add the arugula, basil, parmesan, & garlic to the food processor and process until the mixture is finely chopped-about 1 minute
-With the motor running, slowly add 4 tablespoons of the oil until it’s well combined
-If you’d like, add 1 tablespoon of water to thin the pesto
-Transfer the pesto to a bowl & season to taste with salt
-Start with a clean grill & heat to medium high
-Rub the salmon fillets all over with the remaining 1 tablespoon of oil & then 1/2 teaspoon salt and 1/4 teaspoon pepper
-Put the fillets on the grill, skin side up, & cook until well marked-about 5 minutes
-Flip and continue to cook until opaque in the center, about another 5 minutes
-Serve with the pesto
Serves 4