Marlin or Shark Espanole
Elevate your seafood dinner game with this vibrant and flavorful Marlin or Shark Espanole recipe. Perfectly seasoned marlin or shark fillets are seared to golden perfection before simmering in a rich, aromatic tomato-based sauce infused with garlic, dry white wine, sweet red bell peppers, and a medley of spices like paprika and thyme. This one-pan dish captures the essence of bold yet balanced Spanish-inspired flavors, fragrant with fresh parsley and finished with a pop of citrus from lemon wedges. Ready in just 45 minutes, it makes an elegant yet approachable choice for weeknight meals or dinner parties. Serve with crusty bread, fluffy rice, or a crisp green salad to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 2 pounds Marlin or Shark fillets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 cup Onion, diced
- 1 large Red bell pepper, diced
- 3 cloves Garlic, minced
- 1 15-ounce can Canned crushed tomatoes
- 1 cup Dry white wine
- 1 large Bay leaf
- 1 teaspoon Paprika
- 0.5 teaspoon Dried thyme
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley, chopped
- 1 whole Fresh lemon, wedges for serving
Instructions
Season the Marlin or Shark fillets with salt and black pepper on both sides. Set them aside to rest.
In a large skillet or pan, heat 2 tablespoons of olive oil over medium heat.
Add the fish fillets to the pan and sear for 2-3 minutes on each side until they are golden brown. Remove from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper, cooking for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the crushed tomatoes to the pan along with the white wine, bay leaf, paprika, dried thyme, and red pepper flakes. Stir well to combine.
Bring the sauce to a simmer and allow it to cook for 10 minutes to thicken slightly and develop flavor.
Return the seared fish fillets to the skillet, nestling them into the sauce. Spoon some sauce over the top of the fillets.
Cover the pan with a lid and let the fish cook in the sauce for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the bay leaf from the sauce and discard. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Sprinkle the dish with fresh chopped parsley before serving.
Serve hot with lemon wedges on the side. This dish pairs well with crusty bread, rice, or a fresh green salad.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3472 mg | 151% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 36.0 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 334 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 6128 mg | 130% | |
*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.
