Our family eats a lot of fresh fish for dinner at our home. So, it’s not unusual for me to prepare fish for my family at least once a week. Here in Southern Oregon we are fortunate to have fresh local salmon, steelhead, and trout. We live close to the Oregon Coast so we also have access to fresh red snapper, dungeness crab, ling cod and tuna. So let me tell you… It’s not too often when my favorite fish counter carries exotic fish such as fresh caught blue marlin!
Whenever I purchase fish, I make sure that the clerk behind the seafood counter lets me smell the fish before I purchase it. I used to be shy and embarrassed when I asked to do that but not anymore… Nothing makes me madder than spending ten dollars a pound on fish, taking it home and opening the package only to find that it is not fresh. Trust me… I’m confident that the seafood counter clerk would rather see me quietly and politely refuse to purchase the fish on the spot than to see me back in the store a couple of hours later with a bad attitude and stinky fish in hand. A lot of people I know will not eat fish because they say it tastes “fishy” and strong… Well, I say duh! Fresh fish is not supposed to be that way! Preparing a meal with fresh fish is quick, easy and tastes great!
My Teriyaki Blue Marlin Skewers are wonderfully exotic and easy to make. If you have never had Blue Marlin before, you will find that it is a dense meaty fish that can be grilled, skewered or fried. You can use fresh tuna, shark or any other firm fleshed fish when making this dish. Serve with a scoop of jasmine rice and cucumber salad. Serves about 6 – 8 people. Enjoy! Tessa
- 2 3/4 pounds Blue Marlin Steaks
- 1 cup light soy sauce
- 1 cup Mirin
- 2 Tbs white sugar
- 2 Tbs corn starch
- juice of one lime
Begin by trimming the Blue Marlin Steaks. Remove any skin. Be careful because I found that the skin has sharp spines! Cut the fish into one inch cubes. Set aside. Soak 16 – 20 bamboo skewers in water. Soaking the skewers prevents the bamboo from burning on the barbeque grill.
Whisk together in a saucepan the light soy sauce, Mirin, sugar, cornstarch and lime juice. Heat on stove to a boil and remove immediately. Let cool completely. Add half of teriyaki sauce to the bowl of fish. Cover and marinate in the refrigerator for about a half an hour. When ready to grill, place fish cubes on 10″ bamboo skewers, 4 – 5 cubes at a time. Grill on your barbeque or indoor grill about 3-4 minutes per side or to your liking. I prefer the fish to be cooked medium rare. Brush with remaining teriyaki sauce and serve with lime wedges. Makes 16 skewers.