Marlin piccata with spinach vermicelli

Ingredients for 1 portion
of marlin piccata:

1 (6 oz) Marlin steak,
the juice from 1/2 lemon,
1 tbsp. table cream,
1 tbsp. capers,
1 teaspoon each olive oil and butter,
1 tbsp. flour,
1 pinch fresh dill,
salt and pepper to taste,
1 oz. white wine (optional),
1/2 garlic clove, crushed,
1 teaspoon chopped onion.

Recipe: Cut the marlin steak to 4 slices; heat the butter and olive oil in a pan and add the garlic and onion, cook them until soft and then dust the marlin slices in the flour and add them together with the capers in the pan. Sear the marlin on both sides and add the lemon juice, cream, fresh dill and white wine (if using). Season the Marlin Piccata with salt and pepper to taste and serve it with a lemon wedge and a side of your choice. I served the Marlin Piccata for this photo with Spinach Vermicelli tossed with diced red peppers, sweet corn, olive oil and garlic.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

Home Page | Contact | Comments | Food Articles

Marlin Recipe | Copyright ©