We both absolutely loved this dish. It had the perfect balance of sweet, citrus and savory. The fish was cooked beautifully and the cool, crisp peppers were a beautiful accompaniment to the silky texture of the fish and the creaminess of the beans and rice. I really just don’t have enough good things to say about how well everything here went together, although the marlin could be swapped for swordfish or another firm-fleshed fish. This was the meal I came up with to celebrate Valentine’s Day with Zak – it was very special, but quite healthy and very easy to make.
Citrus-Glazed Marlin with Tropical Black Bean and Quinoa Salad
.50 lb. blue marlin, cut into 2 fillets
3 large garlic cloves, finely chopped
1/4 cup extra virgin olive oil plus 2 tbs. olive oil, divided
1 cup ruby red grapefruit juice
1/2 cup fresh curly leaf parsley, roughly chopped, plus more for garnish
Kosher salt and freshly cracked black pepper
2 lemons, juiced
2 tbs. honey
Combine garlic, 1/4 cup olive oil, ruby red grapefruit juice, curly leaf parsley, and fish. Season with kosher salt and freshly cracked black pepper. Marinate 4-5 hours, turning fish occasionally.
Remove fish from marinade, transferring marinade to a small saucepan. Add lemon juice and honey. Briskly simmer for 40 minutes until reduced by 3/4 and lightly caramelized into a thick glaze.
When black bean and quinoa salad is nearly cooked, add remaining 2 tbs. of olive oil to a 10″ cast iron skillet. Heat over medium-high heat. Add fish and sauté 6-7 minutes until golden brown. Flip and sauté another 4-5 minutes until cooked through.
Serve fish brushed with glaze atop black bean and quinoa salad. Garnish with parsley.
Tropical Black Bean and Quinoa Salad:
1/2 cup quinoa, rinsed with cold water
1 cup homemade chicken stock
1/2 cup ruby red orange juice
1 15 oz. can black beans
1 cup white rice, cooked
1 small red bell pepper, diced
1 avocado, finely chopped
1 lemon, juiced
In a medium stock pot, add ruby red orange juice and homemade chicken stock. Bring liquids to boil, add quinoa and cook 20 minutes until seeds have exploded. Add beans and rice cook another 15-20 minutes until heated through and liquid is absorbed. Toss with avocados, red peppers, and lemon juice.
Serve topped with glazed marlin.