Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Tetrapterus Albidus)

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  • 1/2 cup drained Mandarin Oranges
  • 1/4 cup Pineapple pieces (drained)
  • 1/4 cup of another fruit (Raisins, Sliced Red Seedless Grapes, pealed & diced Mango)
  • 1/4 cup of Coconut Milk
  • 2 tbs. Lime Juice
  • Corn Starch to thicken
  • 1/4 cup Orange Juice
  • Either Blue Marlin or Strip Marlin


This marlin grills very well. Before cooking the marlin make a tropical fruit salsa to accompany the grilled marlin-serve the salsa warm.

Combine liquids together in pan, heat and thicken with corn starch. When this thickens add fruit and warm all ingredients until hot. Keep warm and serve with the grilled marlin. Brush the marlin fillets or steaks with olive oil. Season these portions with fish seasoning (see the product page for this spice). If you like a spicy marlin use a Cajun Seasoning. Grill the marlin for about 4 minutes per side. If the marlin is thicker than 3/4 inches cook longer on each side.

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