GRILLÉ MARLIN BLEU AUX SAUCE BEURRE GRENOBLOISE

I find it so amusing indeed when observing market goers buying fish when they start pressing and sniffing the fish. You begin to think if the fish was to be used as pillow or perfume. To ensure that fish are of the best quality, carefully inspect the fish, checking for as many of the following signs of freshness and quality as possible:

1. Fish should at least have a temperature of 40°F/4°C or less.

2. The fish should have a good overall appearance (clear slime, no cuts or bruising, pliable fins, etc

3. The scales should tightly adhere to the fish.

4. The flesh should respond to light pressure and not feel soft.

5. The eyes should be clear, bright, and bulging.

6. The gills should be bright pink to maroon in color and if mucous is present, it should be clear.

7. There should be no belly burn—evidence that viscera (guts) were left in the fish too long, resulting in bacteria and enzymes breaking down the flesh along the rib cage.

8. The fish should have a clean, sweet, sea-like smell.

9. The fish should be stored in a container with shaved ice to prevent bruising.

Blue Marlin has a thick layer of fat between the skin and the meat while the “Malasugi”, often passed on as Blue Marlin has no fat.

INGREDIENTS: Yield: Serves 6
6 pcs blue marlin steaks, ¾ -inch thick
Salt and freshly ground black peppercorns to taste
Juice of 1 lemon

GARNISH
8 g minced garlic toasted in unsalted butter

PROCEDURE
1. Season the steaks with salt and pepper just before grilling and pour lemon juice.

2. Grill the steaks over glowing charcoals approximately 2-3 minutes on each side.

3. Place the steaks on a serving platter. Pour the Beurre Grenobloise on top of steaks. Garnish with toasted garlic and serve immediately. Serve the pickled radish on the side.


BEURRE GRENOBLOISE
2/3 Cup / 90 g unsalted butter
2 ½ tbsp / 22.5 ml. White wine vinegar
1 tsp Italian flat leaf parsley
2 ½ tbsp 22.5 g Minced capers
1 tbsp / 15 g unsalted butter

METHOD
• Cook butter till hazelnut brown. Pour off from pan, and strain and strain milk solids.

• Wipe pan with paper towel. Pour white wine vinegar and reduce by half.

• Add brown butter and heat gently. Add parsley or flavorings.

• Add the minced capers at the end. Finish off with butter.


PICKLED HORSE RADISH
1 large white horse radish
¼ cup / 60 ml. vinegar
90 g white sugar
Dash of white pepper
Dash of salt

METHOD
• Combine all ingredients, cover and chill for 1 hour.



This Blue Marlin cut is from the belly thus its shape.