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    • Grilled Marlin with Tropical Fruit Salsa

    Grilled Marlin with Tropical Fruit Salsa

    Mark Sharron
    Easy
    15 minutes
    4

    Marlin is very good for the body due to its very oily but low-cholesterol meat and because it is very simple to cook.

    1 rating
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    Ingredients

    • 4 marlin steaks
    • 4 garlic cloves, minced
    • 4 tablespoons olive oil
    • 1⁄2 lime, juiced
    • 1 lime, juiced
    • 1 1⁄2 tablespoons soy sauce
    • 1 green onion, chopped
    • 1⁄2 mango, chopped
    • 1⁄4 teaspoon salt
    • 1⁄2 red peppers and 1/2 green pepper, chopped
    • 1⁄4 red onion, chopped
    • 2 teaspoons fresh parsley, minced

    Method

    • Step-by-step Method for Grilled Marlin with Tropical Fruit Salsa
    • Rinse marlin steaks under cold water and pat dry with a paper towel
    • Place marlin steaks in a shallow dish for marinating
    • In a small bowl, combine minced garlic, olive oil, 1/2 lime juice, and soy sauce
    • Pour marinade over marlin steaks, ensuring even coverage
    • Cover and refrigerate marlin steaks for at least 20 minutes, up to 1 hour
    • While marlin marinates, prepare tropical salsa ingredients (these steps can be done in parallel)
    • Chop mango, red and green peppers, and red onion to uniform, bite-sized pieces
    • In a bowl, combine chopped mango, chopped red and green peppers, chopped red onion, green onion, fresh parsley, remaining 1 lime juice, and salt
    • Toss salsa ingredients gently to mix and let stand for 10 minutes for flavors to meld
    • Preheat grill to medium-high heat
    • Remove marlin steaks from marinade and allow excess to drip off
    • Place marlin steaks on the hot, clean grill
    • Grill marlin for about 3–4 minutes per side, or until opaque and grill marks appear
    • Remove marlin steaks from grill and let rest for 2 minutes
    • Spoon tropical fruit salsa over each marlin steak
    • Plate marlin steaks attractively, spooning salsa over or beside the fish for visual appeal
    • Garnish plates with a sprinkle of minced parsley or a lime wedge if desired
    • Serve immediately while marlin is warm and the salsa is fresh