Glasser's Greek Marlin Recipe - Allrecipes.com
Glasser's Greek Marlin Recipe
  • READY IN 35 mins

Glasser's Greek Marlin

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low.
  3. In a small pot, melt the remaining butter, and mix in the remaining garlic.
  4. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot.
  5. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

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!

 
Most Helpful Critical Review
Feb 16, 2004

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.

 
Jun 24, 2005

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.

 
Dec 30, 2003

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!

 
Oct 19, 2003

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. CecileVK

 
Jan 18, 2003

This dish was excellent, I also added chopped scallions and red onion to the tomato basil topping. Enjoy

 
Mar 01, 2004

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!

 
Jan 27, 2004

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!

 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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