Pacific Blue Marlin Kajiki
Dive into the flavors of the Pacific with this exquisite Pacific Blue Marlin Kajiki recipe, a true celebration of fresh, ocean-sourced ingredients and bold Asian-inspired flavors. Succulent marlin fillets are seared to perfection, then bathed in a citrus-soy glaze crafted with soy sauce, zesty lime juice, honey, and aromatic sesame oil. Finished with a side of garlic-wilted spinach, this dish is both nourishing and elegant. A sprinkle of sesame seeds and green onions adds a final touch of flair, making it as visually stunning as it is delicious. With under 40 minutes from start to finish, this recipe is perfect for weeknight dinners or special occasions, offering a gourmet taste adventure right at home. Serve it with steamed rice or a fresh salad, and let this sophisticated dish transport your taste buds to the tropics.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) Pacific Blue Marlin (Kajiki) steak
- 0.25 cup Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, finely grated
- 4 Garlic cloves, minced
- 8 cups (loosely packed) Spinach
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds
- 2 Green onions, thinly sliced
Instructions
Pat the Pacific Blue Marlin fillets dry with a paper towel and season both sides with salt and black pepper.
In a small mixing bowl, whisk together soy sauce, lime juice, honey, sesame oil, and grated ginger. Set this citrus-soy glaze aside.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the marlin fillets. Sear for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes. Remove the fillets and set them aside on a plate.
Using the same skillet, reduce heat to medium and pour in the prepared citrus-soy glaze. Let it simmer for 1-2 minutes, stirring occasionally, until it thickens slightly. Turn off the heat and return the marlin fillets to the skillet, spooning the sauce over the fish to coat evenly.
In another large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add spinach to the garlic mixture and toss gently for 2-3 minutes until wilted. Season with a pinch of salt and black pepper.
To serve, plate each marlin fillet with a generous drizzle of the citrus-soy glaze. Add a side of garlic wilted spinach and garnish with sesame seeds and thinly sliced green onions.
Enjoy your Pacific Blue Marlin Kajiki with a light salad or steamed rice for a complete meal.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 20.2 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4026 mg | 86% | |
*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.
