If you have read this blog for any amount of time you have probably noticed that I get a lot of ingredients from people I know. This Marlin might be my favorite. My sisters, friends, dad caught this marlin while on vacation and it has made its way to me. I was given two large packs of frozen fish and told, we thought you might know how to use this. As it turns out it took me a while to figure out how to use it. I grilled the first pack and that grilled marlin was some of the best fish I have ever had. I was tempted to just grill the second pack in a similar way but curiosity go the best of me.
In my limited knowledge of marlin I sort of equate them to a smaller swordfish. So when I was looking through Mario Batalli's book Babbo I came across a recipe for swordfish involtini
. Basically thin strips of fish that are rolled up with breadcrumbs and seasonings inside them then simmered in tomato sauce. It seemed simple enough and sounded pretty good so I gave it a shot.
This was another great way to cook marlin, the texture of this fish reminded me of chicken. It was tender but not flakey like other fish. The sauce was a perfect addition as well. the raisins and pine nuts added a little sweetness to the sauce that balanced it out perfectly.