Steps to Make Speedy Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce
Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce is 1-2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce estimated approx 30 mins.
To get started with this particular recipe, we have to prepare a few components. You can have Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce using 11 ingredients and 5 steps. Here is how you can achieve that.
Delicious! 😋
Ingredients and spices that need to be Take to make Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce:
- 2 blue marlin steak slices or other fatty fish - slightly thawed
- Extra Virgin Olive Oil
- 1/4 lemon, squeezed
- 1 Tbsp special soy seasoning, I use Knorr liquid seasoning
- 2 kalamansi, squeezed
- ground black pepper
- 4 thin square slices of butter
- Sea salt
- Sides
- Tomatoes
- Broccoli
Steps to make Blue Marlin Steaks • Fish in Peppery Lemon - Butter - EVOO Sauce
- We bought fish the previous day at the wet market, freshly caught and delivered by fishermen (afternoon drop). Placed it in the freezer (or PrimeFresh) overnight to keep fresh.
- Thaw fish in the fridge section until cooking time.
Fish prep and marinade:
with your fish slightly frozen/slightly thawed, rub salt and pepper on each side. Rub in lemon juice and kalamansi juice on each side. Rub in soy seasoning on each side. As it thaws, it's juices will combine with the marinade.
Set aside. But every now and then flip the fish on the other side in the marinade for more flavor absorption. Do this while you are cooking the veggies. - Veggie sides: in a pan in low heat, heat 1 Tbsp of EVOO. Add the broccoli (mine is frozen so I let it melt in the pan with the oil). Add the halved tomatoes facing down. Salt everything.
Cover until cooked to desired doneness.
Set aside. - In the same pan add another Tbsp of EVOO, in low heat. Add the fish including the marinade. Add a thin slice of butter on top of each fish, letting it melt. Cook 2-3 minutes covered.
Flip the fish to the other side and add another thin slice of butter on top, let it melt and cook for 1-2 minutes more.
Opaque color means its ready. Don’t over cook to prevent rubbery meat.
- Plate the fish with the veggies. Pour the juices from the pan over the fish and veggies.
Yum!
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