Butch's post on cod and halibut persuaded me to ask the same question about Marlin. Stuff is tough. I don't think I will kill another, but I would like to use the meat I have. Any suggestions besides smoking?

I found this recipe. Sounds delicious. I have eaten Tilefish and Mackerel cooked this way. I think the advice of not overcooking is sound.


http://www.geniuskitchen.com/r...e-marlin-kajiki-2970

Bobster:

I will try this one. Thanks.

Take the steaks and pin them to a cedar plank. Lean the plank in close to a hot bed of coals. Baste liberally with a sauce of butter, garlic, salt, coarse pepper,and lemon juice. Cook about 5 minutes and remove from the fire. Unpin the steaks, throw them away and eat the plank. This recipe is also great for carp and other trash fish. In other words, they aren’t much, even smoked. Catch and release for billfish( except swordfish, of course).

marinate in lemon juice - the acids in the lemon will break down the connective tissue - works like orange juice on fowl or tomato juice on red meat

Try pinnapple juice as a marinade. Something in pineapple breaks down meat. Grill and don’t over cook. Over cooking makers marlin tough . I love it. Serve it with a mango salsa!! Last one I brought home was 300 plus pounds blue marlin that died on us. I brought home over 100 pounds of steaks. As good as it is I don’t know if I would bring another home. Smoked Marlin is great also.