Pan-Grilled Blue Marlin with Beurre Blanc Sauce
Pan-Grilled Blue Marlin with Beurre Blanc Sauce

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, pan-grilled blue marlin with beurre blanc sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan-Grilled Blue Marlin with Beurre Blanc Sauce is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Pan-Grilled Blue Marlin with Beurre Blanc Sauce is something which I have loved my whole life. They’re fine and they look fantastic.

Season blue marlin with salt and pepper. Bring to a boil on medium high heat. grilled blue marlin recipe filipino. See recipes for Pan-Grilled Blue Marlin with Beurre Blanc Sauce too. Add garlic, ginger, curry powder, and ketchup.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan-grilled blue marlin with beurre blanc sauce using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan-Grilled Blue Marlin with Beurre Blanc Sauce:
  1. Make ready 1/2 kg blue marlin steak
  2. Get to taste salt and pepper
  3. Take 1 lemon, juice of
  4. Take 5 tbsp white wine
  5. Prepare 2 tbsp white wine vinegar
  6. Get 8 tbsp cream
  7. Prepare 8 tbsp butter, cut into cubes
  8. Get 1 bay leaf
  9. Make ready 6 peppercorns

Baste blue marlin with marinade all over while cooking. remove from heat and serve with lemon and butter sauce. Sprinkle with fried garlic for the finale then serve. Made a quick Beurre Blanc Sauce and added fresh thyme. Pan seared the Mahi Mahi on a Grill Pan indoors and then finished it in the oven.

Steps to make Pan-Grilled Blue Marlin with Beurre Blanc Sauce:
  1. Season blue marlin with salt and pepper.
  2. Grill blue marlin on all sides a hot pan or charcoal grill, seasoning with a bit of lemon juice, until internal temperature is about 60°C (145°F), about 15 minutes.
  3. In a saucepan, place wine, vinegar, cream, bay leaf, peppercorns, and 1 tbsp lemon juice. Bring to a boil on medium high heat. Reduce heat to medium until reduced to about 75%, about five minutes.
  4. Reduce heat to very low, and whisk in the butter a tablespoon at a time, whisking until butter melts before adding more butter, letting the butter emulsify. Season with salt and pepper to taste. Spoon over blue marlin.

Made a quick Beurre Blanc Sauce and added fresh thyme. Pan seared the Mahi Mahi on a Grill Pan indoors and then finished it in the oven. This meal was restaurant quality and delicious. So lucky we live in Hawaii where fresh fish is abundant and delicious. I know so many people who do not eat fresh fish because they have never really tried it.

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