Best Fresh Grilled Marlin And Chorizo With Crabalaitos And Corn Salsa Recipes

GRILLED MARLIN

Steps:

• Season marlin with salt and pepper, rub with olive oil. Grill until they just turn white and are firm.
• Heat oil in a wok until very hot. Saute carrots and red cabbage until just limp, add bok choy, Chinese cabbage and onion, saute until warm but crisp, about 2 minutes.
• In a small bowl, whisk together vinaigrette ingredients, excluding the olive oil. Slowly add oil in a small stream until the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.

FRESH GRILLED MARLIN AND CHORIZO WITH CRABALAITOS AND CORN SALSA

Steps:

• To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice. Let it stand for 15 minutes. Add the corn, crab meat, cilantro, avocado, and olive oil. Mix together and season with more salt to taste. Place the salsa in the refrigerator until ready to serve.
• To prepare the cilantro sauce: Bring a pot of water to the boil. Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water. Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds. Quickly place the cilantro into the ice water to stop the cooking process. Drain the cilantro, chop it roughly, and set aside.
• In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute. Keep the blender running and add the cilantro. Blend until it is well mixed, then slowly add the vegetable oil and salt. Set aside until ready to serve.
• To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water. Gradually whisk in the flour to avoid lumps. Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well. The batter should be the consistency of pancake batter.
• In a large skillet, heat 3 tablespoons of vegetable oil. Spoon the batter by the tablespoonful evenly around the pan. Fry for about 1 minute; then flip and cook the other side for another minute. The crabalaitos should be very crispy.
• To prepare the marlin: Preheat the grill to medium-high heat.
• In a small bowl, combine the salt, pepper, and paprika. Season the marlin with the spice mix. Place the marlin on the grill and cook for 2 minutes on each side. This should result in the fish being cooked to a medium rare or medium.
• To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo. Fry until lightly browned, about 2 minutes.
• To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients. Pour a small amount on the bottom of each plate and place a crabalaito on top. Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate. Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower. Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired.
• Serving suggestion: mixed vegetables.

ALMOST-FAMOUS CORN SALSA

Steps:

• Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
• If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
• Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

GRILLED MARLIN WITH TROPICAL FRUIT SALSA

Steps:

• Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
• In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
• Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

GRILLED CORN AND CHORIZO QUESO

Steps:

• Preheat a grill pan over medium to medium-high heat.
• Place a large nonstick skillet over medium heat, add the chorizo and begin to brown it as it heats up.
• Meanwhile, toss the corn, jalapenos and onion with the olive oil. Season with the fajita seasoning and a pinch of salt and pepper. Place on the grill pan and cook until grill marks form and the vegetables have softened, 2 to 3 minutes per side. Set aside.
• Once the chorizo is browned, after 7 to 8 minutes, drain off all but a couple of tablespoons of the fat. Add the diced cheese, tomatoes and green chiles and chopped green chiles, juices and all. Cook, stirring occasionally, while the cheese melts and everything comes together.
• While the cheese is melting, remove the corn from the cob and dice the onion and jalapenos. Stir the vegetables into the queso.
• Taste and adjust the seasoning as needed. Serve immediately with chips or transfer to a crockpot and keep on low until ready to eat.

GRILLED MARLIN STEAKS

Steps:

• 1. In a small bowl, combine pineapple juice, grapeseed oil, sesame oil, soy sauce, garlic, ginger and black pepper. Whisk all ingredients until well blended. In a large Ziploc, place marlin steaks and pour marinade over. Close the bag and massage/flip until the steaks are well coated. Transfer to the refrigerator for 1 to 1 ½ hours, turning and massaging steaks once or twice.
• 2. Place marlin steaks on a plate and discard marinade. Fire up the BBQ until it reaches 500-550ºF. Place marlin steaks on the grill, close the lid and cook 3 minutes on one side. Flip them and cook another 2 minutes with the lid closed.
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=XDLyJl0MzoE