6 years ago

Marlin Steaks with Summer Salsa

For a nice change of pace, pick up some marlin steaks from our meat and seafood department, throw them
on the grill and serve with an easy homemade salsa. This is one of our favorites: Mix together two cobs of grilled corn, chopped chives, two chopped tomatoes (seeds removed), red wine vinegar and olive oil. Add salt and pepper to taste.

Check out these tips from our executive chef Michael Selby for perfect grilled seafood every time:

Prep your grill
Begin by scrubbing the entire surface of the grates with a thick wire brush. Give it a good five minutes, being sure to scrub the entire surface. Once the surface is clean, rub the grates with an oil soaked paper towel (don’t use extra virgin olive oil for this part as it will become bitter) until grill appears shiny. Wait for the black smoke to taper off, then repeat twice using a fresh towel each time. Typically the first layer of oil acts as a sealant over small uneven char particles on the grate. The second and third layers are when the “grate seasoning” takes place.

Prep the fish
Using a paper towel, dab the fish dry and brush with oil and seasoning. At all costs, avoid drenching the fillet with oil; this will only cause flare ups and bitter flavor. Place fish in refrigerator until show time.

Show Time
Remove fish from refrigerator and gently set (don’t sling the fish like a card dealer) on the hottest section of the grill. Carefully peel a corner of the fillet – if the fish shows any sign of sticking, let it be. Resist the urge to chisel!

For those grilling fish of the thicker variety, such as tuna, salmon, marlin, lobster tail or scallops, proceed directly to what I like to call the “sear and beer” technique. This is when you start by placing the fish on the hottest section of the grill to sear those perfect grill marks. 3-6 minutes per side is recommended, depending on preference of doneness. Finish it off by moving the fish to either an upper rack or a swinging basket, turning the heat down 50% and enjoying a cold beer while the fish slowly roasts to the finish line.

Regardless of the cook time or type of fish, the end result should look shiny, free of char and feel like a perfectly ripened peach that’s slight firm to the touch.