Marlin Down Under
Dive into the vibrant flavors of the Southern Hemisphere with "Marlin Down Under," a tantalizing grilled seafood dish that combines fresh, tropical ingredients with simplicity and elegance. Tender marlin fillets are marinated in a zesty blend of olive oil, lime juice, garlic, and rosemary, then grilled to perfection for a smoky, golden finish. Paired with smoky charred zucchini, eggplant, and grape tomatoes, this dish is elevated with a refreshing, sweet-and-spicy mango salsa featuring ripe mango, red bell pepper, and optional jalapeño for a hint of heat. Ready in under 40 minutes, this recipe is perfect for entertaining or spicing up weeknight dinners. Packed with protein and bursting with bold, fresh flavors, "Marlin Down Under" will transport your taste buds to a tropical paradise while providing a wholesome, gourmet experience.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) marlin fillets
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 ripe mango, diced
- 1 red bell pepper, diced
- 0.25 cups red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime zest
- 0.5 jalapeño, finely chopped (optional)
- 2 zucchini, cut into thick slices
- 1 eggplant, sliced into rounds
- 1 cup grape tomatoes
Instructions
In a medium-sized bowl, whisk together olive oil, lime juice, minced garlic, rosemary, sea salt, and black pepper to make the marinade.
Place the marlin fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for 15-20 minutes.
While the marlin marinates, prepare the mango salsa by combining diced mango, red bell pepper, red onion, cilantro, lime zest, and jalapeño (if using) in a small bowl. Mix well and set aside.
Preheat a grill or grill pan over medium-high heat.
Toss the zucchini slices, eggplant rounds, and grape tomatoes with a drizzle of olive oil and a sprinkle of salt and pepper.
Grill the vegetables for 3-4 minutes per side, or until tender and slightly charred. Remove from the grill and set aside.
Place the marinated marlin fillets on the grill and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking.
To serve, plate the grilled marlin fillets alongside the grilled vegetables. Top each fillet with a generous spoonful of mango salsa.
Garnish with additional fresh cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.0 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1297 mg | 28% | |
*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.
