does any one know how to cook marlin (pixispad)

[freediver]

does any one know how to cook marlin filets?

[fishfinder]

There are many ways how to cook Swordfish

here are some receipts

Swordfish steaks with a lemon marinade.
Cook Time: 20 minutes
Ingredients:
•6 swordfish steaks about 1 inch thick
•1/2 cup vegetable oil
•1/4 cup lemon juice
•2 teaspoon salt
•1/2 teaspoon Worcestershire sauce
•1/8 teaspoon ground black pepper
•dash Tabasco sauce
•1/4 teaspoon sweet paprika
Preparation:
Rinse swordfish steaks well under cold water; pat dry. Combine olive oil, lemon juice, salt, pepper, Worcestershire sauce, and Tabasco sauce; stir well. Brush fish with the mixture then sprinkle with about half of the paprika. Set remaining lemon juice mixture and paprika aside.
Place fish in a on well greased grill over medium coals or greased grilling basket. Grill over medium coals for about 8 minutes on each side or until fish flakes easily with a fork. Baste with lemon juice mixture several times and sprinkle with remaining paprika.

---------------------------------------------------------------------------------

These swordfish steaks are baked with mushrooms, onions, green bell pepper, lemon, olive oil, dillweed, and tomatoes.
Cook Time: 45 minutes
Ingredients:
•4 ounces sliced mushrooms
•1 cup sliced onion
•2 tablespoons chopped green bell pepper
•2 tablespoons lemon juice
•2 tablespoons olive oil
•salt and pepper
•1/4 teaspoon dried dillweed
•4 swordfish steak portions, about 1 1/2 pounds total
•2 small bay leaves, cut in half
•2 tomatoes
Preparation:
In a bowl, combine mushrooms, sliced onions, green bell pepper, lemon juice, olive oil, salt, pepper, and dillweed.
Line a shallow baking pan with foil. Spread half of the mushroom and onion mixture over the bottom then arrange swordfish steaks on top. Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each.

Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices; place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish.

Cover pan with foil and bake at 400° for 45 to 55 minutes, or until fish flakes easily with a fork.
Baked swordfish steaks recipe serves 4.



-----------------------------------------------------------------------------------

4 swordfish steaks (1 lb.)
1/4 tsp. pepper
Vegetable cooking spray
2 tsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
1 med. tomato, chopped
2 tbsp. chopped green chilies
1 tbsp. Chablis or other dry white wine
1 tbsp. white wine vinegar
1/4 tsp. salt

Rinse swordfish with cold water; pat dry. Sprinkle with pepper. Coat a skillet with cooking spray. Add butter and place over medium heat until butter melts. Add fish to skillet and cook until browned on both sides. Place in a 10 x 6 x 2 inch baking dish.
Wipe skillet with a paper towel and coat with cooking spray. Place over medium heat until hot. Add onion and garlic; saute until tender. Add tomato, chiles, wine, vinegar, and salt. Bring to a boil. Remove from heat and spoon mixture over steaks. Bake, uncovered, at 450 degrees for 10 minutes or until steaks flake easily when tested with a fork. Remove steaks from dish to a warm platter, using a slotted spoon. Yield: 4 servings (169 calories per serving).

Receipts provided from internet . Do not over cook

[freediver]

thanks man for the help

[johnbrimbu]

just grill it for 10 minuts with salt and pepper and olivoil, the important think is to not over cooke it.

[suffrun]

A nice sauce which goes well with grilled swordfish is Piquant Sauce.

2 medium onions
4tbsp olive oil
2 cloves garlic, chopped.
handful fresh mint and/or marjoram
3 tbsp tomato puree
1tbsp vinegar
1 tbsp black olives, chopped.
1 tbsp capers.
pinch of sugar.
salt/pepper

cook onions in olive oil until soft and golden. Add the garlic and half of the fresh herbs. Add the tomato puree. Add about 250 mls hot water and simmer gently until thickened. Add the other ingredients, except the remaining herbs. Mix well and simmer, uncovered, for about 10 mins. Add the herbs and serve.