Grilled Blue Marlin Over Spaghetti Squash
Elevate your dinner table with the exquisite flavors of Grilled Blue Marlin Over Spaghetti Squash, a dish that combines light, healthy ingredients with restaurant-quality flair. Perfectly charred Blue Marlin fillets are seasoned with a smoky blend of paprika and red pepper flakes, then paired with tender, roasted spaghetti squash for a low-carb alternative to traditional pasta. The dish is finished with a zesty lemon-garlic sauce infused with fresh parsley, adding brightness and depth to every bite. This gluten-free, nutrient-packed recipe is as visually stunning as it is delicious, making it ideal for both weeknight meals and impressive entertaining.
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Recipe Information
Ingredients
- 2 pieces (6 oz each) Blue Marlin fillets
- 1 large Spaghetti squash
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 minced Garlic cloves
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (divided) Salt
- 1 teaspoon (divided) Black pepper
- 0.5 teaspoons Red pepper flakes
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes or until the squash is tender and can be easily shredded with a fork.
While the squash is roasting, prepare the Blue Marlin fillets. Brush them with 1 tablespoon of olive oil and season both sides with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, paprika, and red pepper flakes.
Preheat a grill or grill pan over medium-high heat. Once hot, grill the Blue Marlin fillets for 3-4 minutes per side or until they are nicely charred on the outside and flake easily with a fork. Remove from the grill and set aside to rest.
In a small saucepan over low heat, combine 1 tablespoon of olive oil, minced garlic, and lemon juice. Cook for 1 minute until fragrant, then remove from heat and stir in the chopped parsley.
Using a fork, scrape the flesh of the roasted spaghetti squash to create spaghetti-like strands. Divide the squash evenly between two serving plates.
Place a grilled Blue Marlin fillet on top of each mound of spaghetti squash. Drizzle the lemon-garlic sauce over the fish and squash.
Garnish with extra parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3839 mg | 167% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 49.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 458 mg | 35% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 3051 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
