I asked the fishmonger what he'd recommend I do with it and he came back with two suggestions. Either a lime, chili, cumin marinade or something with rosemary. I don't really remember the second one because right after he "marinade," he said "mango salsa."
How could I not?
Chili powder, cumin, lime, mango salsa - those flavors stood there and yelled "SUMMER! It's SUMMER!" With an argument like that, I had little recourse.
For the salsa, if you don't like the spice of the pepper, scrape out the white ribs and the seeds. If you like heat, leave them in. The salsa does need a bit of kick, though, so don't skip it altogether. If you really don't like spice, choose a mild pepper - even green pepper.
A hearty thank you to fishmongers everywhere who know their stuff and give excellent advice to the curious and the new-to-marlin among us.
Marlin with Mango Salsa
1 marlin steak
1 t chili powder
1 t cumin
1 t oregano
1 jalapeno, seeded and diced
1 mango, peeled and diced
1/4 c onion, diced
1/2 t salt
1 t olive oil
- Mix the chili powder, cumin, oregano, and lime juice in a shallow pan and add the marlin. Make sure the fish is coated with spice on both sides and let it marinate for up to 15 minutes. (Beyond that and the lime juice will start to cook the fish.)
- In a separate bowl, prepare the mango salsa by stirring together the mango, jalapeno, onion, salt, salt and pepper. Allow the salsa to sit and the flavors to meld.
- Heat a saucepan over medium heat. When the pan is hot, add 2 T olive oil and heat. When the oil is hot, pour out 1/2 t and add to the salsa. To the remaining oil, add the fish. Cook 5-7 minutes on each side, until cooked through.
- Serve with mango salsa.