Baked marlin rolls

Stuffed Marlin Rolls


Ingredients for 3 baked marlin rolls:

1 (8 to 10 oz.) Marlin steak,
1 oz. golden raisins,
1 small onion, sliced,
1 clove garlic, minced,
1 ounce sliced zucchini,
1 ounce sweet corn,
1/2 sliced red pepper,
1 tbsp. extra virgin olive oil,
1 ounce dry white wine,
salt and pepper to taste.




1. Slice the Marlin steak horizontally to 3 slices.

2. Sauté all the ingredients for the stuffing, except the white wine.

3. Add the white wine to the pan with the stuffing one minute before it is ready and cook until it evaporates.

4. Roll the Marlin slices with the stuffing and place them over parchment paper in a baking pan.

5. Pour 2 ounces of water in the pan and cook the stuffed marlin rolls in a preheated oven at 400 F. for about 12 minutes.

6. Make sure the rolls are seasoned according to your taste, and put some more salt in the poaching liquid, if needed.

7. Serve with vegetables and mashed potato, and pour some of the poaching liquid in the plate.

I served the marlin roulade with white asparagus, bitter melon (needs special preparation), mashed potato florettes and fresh dill.

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.

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