Simple & Succulent

Wild Blue Marlin with Lemongrass

Contrary to popular opinion, fish is one of the easiest foods to prepare…and with its healthy fat profile, high iodine content, and rich level of bioavailable protein, fish is one of the best things we can put on our plates.  Fatty fish such as wild tuna and wild salmon have even higher amounts of omega-3s.  Though wild fish may contain slightly more heavy metals than the farmed variety, most experts agree that their benefits far outweigh their detractions.  (Farmed salmon, for example, doesn’t contain omega-3s; those come from eating krill that have eaten algae.  Regrettably, krill isn’t on the menu at the salmon farm.  Antibiotics are, though, at most industrial-scale operations.)  Cooks and most eaters also agree with the “wild over farmed” way of thinking–wild just tastes better.

Making this half-pound cut of marlin was incredibly simple:  I baked it at about 350 degrees F in my toaster oven for about 15 minutes.  While it was baking, I simmered a crushed stalk of lemongrass in some vegetable broth.  A squirt of lime juice went in after I’d removed the pot from the heat.  (Heat destroys vitamins, so citrus should be added just before serving to preserve its vitamin C content.)  As soon as the 15 minutes were up, I tested the marlin with a fork to make sure the flesh was opaque and flaked easily, then poured the lemongrass-scented broth over the top.  The chive garnish includes an edible flower tip.

It’s really just that simple:  rinse fish in cold water, pat dry, and bake for about 15 minutes at 350 degrees.  (Thicker varieties like salmon might need a temperature of 375 or 400 degrees for about 20 minutes.)  You can top the fish with a pat or two of butter before baking, rub it with spices, or brush on a marinade.  Your imagination is the limit!

Tags: blue marlin, fish, lemongrass