Pan-Grilled Blue Marlin with Beurre Blanc Sauce
Pan-Grilled Blue Marlin with Beurre Blanc Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, pan-grilled blue marlin with beurre blanc sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Season blue marlin with salt and pepper. Bring to a boil on medium high heat. grilled blue marlin recipe filipino. See recipes for Pan-Grilled Blue Marlin with Beurre Blanc Sauce too. Quick and easy to prepare pan grilled blue marlin with rosemary.

Pan-Grilled Blue Marlin with Beurre Blanc Sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Pan-Grilled Blue Marlin with Beurre Blanc Sauce is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook pan-grilled blue marlin with beurre blanc sauce using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pan-Grilled Blue Marlin with Beurre Blanc Sauce:
  1. Take 1/2 kg blue marlin steak
  2. Prepare to taste salt and pepper
  3. Prepare 1 lemon, juice of
  4. Make ready 5 tbsp white wine
  5. Prepare 2 tbsp white wine vinegar
  6. Get 8 tbsp cream
  7. Make ready 8 tbsp butter, cut into cubes
  8. Take 1 bay leaf
  9. Take 6 peppercorns

Add potatoes, carrots, and beef stock, letting the liquid cover the vegetables. Marinate blue marlin in mixture for few minutes, turning both sides from time to time. Baste blue marlin with marinade all over while cooking. remove from heat and serve with lemon and butter sauce. Sprinkle with fried garlic for the finale then serve.

Steps to make Pan-Grilled Blue Marlin with Beurre Blanc Sauce:
  1. Season blue marlin with salt and pepper.
  2. Grill blue marlin on all sides a hot pan or charcoal grill, seasoning with a bit of lemon juice, until internal temperature is about 60°C (145°F), about 15 minutes.
  3. In a saucepan, place wine, vinegar, cream, bay leaf, peppercorns, and 1 tbsp lemon juice. Bring to a boil on medium high heat. Reduce heat to medium until reduced to about 75%, about five minutes.
  4. Reduce heat to very low, and whisk in the butter a tablespoon at a time, whisking until butter melts before adding more butter, letting the butter emulsify. Season with salt and pepper to taste. Spoon over blue marlin.

Baste blue marlin with marinade all over while cooking. remove from heat and serve with lemon and butter sauce. Sprinkle with fried garlic for the finale then serve. Made a quick Beurre Blanc Sauce and added fresh thyme. Pan seared the Mahi Mahi on a Grill Pan indoors and then finished it in the oven. This meal was restaurant quality and delicious.

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