07 May2005

Indo-Pacific Blue Marlin is the most tropical of all abluebillfish and thrives in equatorial waters South of Mindanao. It can grow up to five meters in length and can weigh up to 800+ kilograms. Most large fish caught using tackle (not nets) range from 100-200 kilograms! One website says the maximum reported age is 28 years…how they know this is beyond me and my current level of curiosity. This is a handsome fish, with narrow bluish bars on its sides and a long bill up front. Seems a pity to eat it, but it does taste very good. So here is my recipe for Blue Marlin with Balsamic Onions …

Pat the Blue Marlin steak dry and season with salt and white pepper. Slice one large or medium white onion into strips. Put a pan over medium high heat and when it is hot, add some olive oil. When the oil is hot, add the Blue Marlin steaks and sear for just 90-120 seconds per side. There should be a slight browning on the sides of the fish. Do not overcook or it will get tough. Remove and put on a serving plate. Add some more olive oil if necessary, then sauté the onions until they get soft. Add several tablespoons of cheap balsamic vinegar (don’t use the really syrupy good stuff) and cook it down until the onions are browned and excess liquid has evaporated. Add salt if necessary. Spoon onions over the Blue Marlin steak and serve hot. That’s it. Another 5 minute fish dish that tastes really delicious.

 

COMMENTS:

  1. schatzli says:

    I havent have my breakfast and I am reading about marlins, my gastric juice is oozing now.
    Is balsamic vinegar abundant at local supermarkets or you ave to go to shops like Rustans? Whats the price range though?
    Sorry to ask all these, I have left the country long time ago and its quite surprising to know the availability.

    May 7, 2005 | 4:48 pm

     
  2. Marketman says:

    Schatzli, balsamic is relatively easy to get in Manila now. Major groceries carry it at about USD7-9 equivalent. I like this recipe because it tastes a bit like a beefsteak tagalog but lighter and brighter. Because the balsamic is cooked down, it tastes better and more pricey than the starting ingredient.

    May 7, 2005 | 5:35 pm

     
  3. schatzli says:

    glazed reduced balsamic is heavenly!
    we have 3 to 4types of balsamic here and I keep the most expensive on special meal. am sure if I see my dutch chef friend soon I know exactly what she will be bring.. AGED
    BALSAMIC!

    May 8, 2005 | 6:14 am

     
 

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