"Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese." — Jim Glasser
Watch video tips and tricks
minced garlic, divided
fresh basil, chopped
fresh lime juice
2 (6 ounce)
This was outstanding! I had to make a few substitutions for things I didn't have onhand (I used lemon juice instead of lime juice, and I didn't have fresh basil so I used Emeril's Italian Essence). I made angel hair on the side & spooned some of the tomato mixture on that, too...heavenly! Thank you, Mister Glasser!
The tomato mixture for the topping on the steaks was really yummy. We weren't too thrilled with the texture of the steaks though, they got pretty soggy baking in the butter. I think we might try grilling the steaks next time and then putting the tomato on top of the grilled fish.
I loved this recipe, however, I changed/added to it a bit...
Because I read a complaint about the fish becoming soggy due to sitting in so much butter during cooking, I cooked all the garlic and butter in the same pot and just spooned a small bit of the mixture over the fish prior to cooking. The fish still absorbed the garlic flavor, but it was not soggy at all. I also used probably close to 3 tsp of garlic though.
Even though I used larger steaks (both were about 1 inch thick and 8 oz) the cooking time was still long enough.
The "sauce" ended up being WAY too much for just 2 steaks. I think it probably would have been enough for 4 steaks, however, we ended up eating it all anyway. I filled some pita bread with feta cheese, sliced olives, and the remaining sauce and it was delicious. My husband and I both think that my pita bread creations were what really made the meal.
Wow!!! My boyfriend enjoyed this so much he volunteered to do the dishes for the next 2 weeks! I used a can of Italian seasoned diced tomatoes instead of the fresh. I'm headed back to the grocery store tonight to stock up on the Marlin while it's on sale. This is a definate keeper. Thanks Jim!
I prepared the marlin and cooked it on a health grill for 10 minutes and it was absolutely mouth watering, melt in your mouth. I will definitely cook this again.
This dish was excellent, I also added chopped scallions and red onion to the tomato basil topping.
Awesome Recipe!!!! Very flavorful and easy to prepare! I added diced and sliced zucchini and it went very well with the existing ingredients! I served this dish with rice but I think it would go excellent with linguine. This is the type of meal I would expect in a very nice restaurant. I would highly recommend this recipe to anyone! As a matter of fact, I already have and her family fought over the last piece of fish! This one is a keeper!
DH and I loved this recipe. I pan fried the Marlin first in the butter/garlic mixture, then grilled for the rest of the time. I added sun dried tomatoes and feta to the mix after and let simmer. I served it with greek salad and it was a hit! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Glasser's Greek Marlin
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
See how to make Greek-style pasta with chicken and artichokes.
Watch how to make this top-rated Greek spinach pie.
See how to make a simple Greek-inspired flatbread appetizer.