Seared Striped Marlin Steaks

Fresh striped marlin is superb eating and the simplest way to cook it is just seared in a hot pan and served medium-rare. The marlin needs to have been well cared for in the time from boating to the table. A marlin left all day in the sun and not chilled is not going to be great eating, fresh or smoked. If the fish is being weighed then a proper insulated gamefish bag is ideal along with a few bags of ice.

At a very minimum cover with wet towels and keep the towels wet. Even if the fish is still in the sun as it often is, the evaporation of the water from the wet towel draws heat and leaves the inside layer cool. Nowhere near as good as the insulated bag and ice but better than leaving it in the sun to deteriorate. A rule of thumb is that an hour in the sun is equivalent to a full day in the fridge! 

Ingredients

*  Fresh marlin steaks

*  Fresh lime juice

*  Flour to lightly coat

*  Cracked pepper and salt

Method

Step 1: Prepare marlin steaks, cut to approximately 1.5 to 2cm thick.

Step 2: Squeeze lime juice over each side of all steaks and lightly coast with cracked pepper and salt.

Step 3: Refridgerate for a couple of hours to let the flavours absorb.

Step 4: When you are ready to cook the fish, lightly coat with flour. (This is optional and the easist way to coat fish fillets is to put a little flour in a plastic bag, blow a little air into the bag and shake the fillets gently to lightly coat).

Heat a pan to medium/high and melt a knob of butter until it's just starting to colour. Sear steaks for a minute or two each side so you can see the fish almost cook through to the middle. It's really important that you do not over-cook the steaks and when they look a bit like this, turn the heat off and get ready to serve.

Serve with fresh garden salad and roast potatoes or some french sticks and basil pesto.

Yum!