BajaNomad
Not logged in [Login - Register]

Go To Bottom
Printable Version  
Author: Subject: Why cook a Marlin?
amir
Senior Nomad
***


Avatar


Posts: 559
Registered: 5-4-2007
Location: Todos Santos, BCS
Member Is Offline

Mood: chiropractic

[*] posted on 9-23-2008 at 12:26 AM
Why cook a Marlin?


Hola Nomad Cooks,

Why? Because A patient brought me a huge filet of Marlin today; it's in the fridge now and I guess it has to be cooked tomorrow before I will eat it.

What is YOUR favorite Marlin recipe?

Yhank you all in advance... :bounce::bounce::bounce::yes::yes::bounce::bounce::bounce:
View user's profile Visit user's homepage
bajajudy
Elite Nomad
******


Avatar


Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline


[*] posted on 9-23-2008 at 06:52 AM


Soak it in olive oil.
I usually grate some lime rind on it then salt and pepper it.
If you have lemon pepper already mixed that works too
Grill until the flesh is flaky.

If you do not eat it today, boil it and give it to your dog.




View user's profile
Alex
Junior Nomad
*


Avatar


Posts: 56
Registered: 3-18-2008
Member Is Offline


[*] posted on 9-23-2008 at 09:37 AM


Smoke it and make a gobernador taco

riquisima guey
View user's profile
comitan
Ultra Nomad
*****


Avatar


Posts: 4177
Registered: 3-27-2004
Location: La Paz
Member Is Offline

Mood: mellow

[*] posted on 9-23-2008 at 10:34 AM


Smoking is the best way, otherwise cut into 1 inch chuncks, Marinade about an hour in teriaki and BQ.

[Edited on 9-23-2008 by comitan]




Strive For The Ideal, But Deal With What\'s Real.

Every day is a new day, better than the day before.(from some song)

Lord, Keep your arm around my shoulder and your hand over my mouth.

“The sincere pursuit of truth requires you to entertain the possibility that everything you believe to be true may in fact be false”
View user's profile
Wiles
Nomad
**




Posts: 337
Registered: 10-1-2006
Member Is Offline


[*] posted on 9-23-2008 at 11:36 AM


Smoked marlin is excellent, almost as good as smoked wahoo.
View user's profile
Hook
Elite Nomad
******




Posts: 8894
Registered: 3-13-2004
Location: Sonora
Member Is Offline

Mood: Inquisitive

[*] posted on 9-23-2008 at 12:05 PM


Why, indeed.



View user's profile
Cypress
Elite Nomad
******




Posts: 7641
Registered: 3-12-2006
Location: on the bayou
Member Is Offline

Mood: undecided

[*] posted on 9-23-2008 at 12:24 PM


Hook, :D "Why, indeed".:?:
View user's profile
Hook
Elite Nomad
******




Posts: 8894
Registered: 3-13-2004
Location: Sonora
Member Is Offline

Mood: Inquisitive

[*] posted on 9-23-2008 at 03:35 PM


I'm what is termed a marlin-hugger.



View user's profile
bajajudy
Elite Nomad
******


Avatar


Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline


[*] posted on 9-23-2008 at 04:10 PM


Hook. you devil.
I agree but by the time Amir got it, it was too late.




View user's profile
amir
Senior Nomad
***


Avatar


Posts: 559
Registered: 5-4-2007
Location: Todos Santos, BCS
Member Is Offline

Mood: chiropractic

[*] posted on 9-23-2008 at 04:38 PM
Indeed too late...


Quote:
Originally posted by bajajudy
...
I agree but by the time Amir got it, it was too late.


Well, folks, good advice, good advice... THANK YOU!

Now, how do you get MY fillet of Marlin smoked? Just saying "smoke it" is incomplete and ambiguous.

The advice about cutting it in 1" chunks was great, too, but isn't there something missing in these instructions? Like, WHAT DO YOU DO WITH THE CHUNKS after you cut them?
And 1" in which dimension? This is a 3-dimensional fillet of Marlin. Manuel (the mason) fished it himself, and it couldn't be freshest, and he had it hanging between his fingers and he plopped it on my hands. Anyway, the chunks of my 3 dimensional fish would have 3 dimensions, like 1x2x3, or something like that, in the standard mathematical way to write dimensions of fish chunks.

Anyway, as I was saying, you are giving me GOOD advice, but c'mon, how about giving me ALL the secrets of the whole recipe, please?

And, lastly, no it was not too late. I've been hugging that chunk of fish meat since this morning trying to decipher your partial information. Geeeeezzzzzoooo, I thought you Nomads were more helpful...

:fire::fire::lol::lol::fire::fire::lol::lol::fire::fire: (the fire just to add a little heat to the recipe, sortof like chilis picantes :fire::fire::fire:
View user's profile Visit user's homepage
woody with a view
PITA Nomad
*******




Posts: 15932
Registered: 11-8-2004
Location: Looking at the Coronado Islands
Member Is Offline

Mood: Everchangin'

[*] posted on 9-23-2008 at 04:41 PM


ask your question at http://www.google.com and you'll have more recipes thatn you could read in a lifetime. let us know what you decided.

edit: http://

[Edited on 9-23-2008 by woody in ob]




View user's profile
Diver
Ultra Nomad
*****




Posts: 4729
Registered: 11-15-2004
Member Is Offline


[*] posted on 9-23-2008 at 05:04 PM


Cut the filet into 1 inch thick steaks like a pork loin.
Marinate in Teriaki and BBQ.
I like to place them on a very hot grill for a few minutes then flip them to another fresh hot spot on the grill.
After another few minutes, turn down the heat and cover until they are how you like them.
Do not overcook !

Also, unless you like them really rare on the inside, let the fish come to room temp before cooking.
View user's profile
bajajudy
Elite Nomad
******


Avatar


Posts: 6886
Registered: 10-4-2004
Location: San Jose del Cabo,BCS
Member Is Offline


[*] posted on 9-24-2008 at 06:48 AM


Quote:
Originally posted by amir
Quote:
Originally posted by bajajudy
...
I agree but by the time Amir got it, it was too late.


Well, folks, good advice, good advice... THANK YOU!

Now, how do you get MY fillet of Marlin smoked? Just saying "smoke it" is incomplete and ambiguous.

The advice about cutting it in 1" chunks was great, too, but isn't there something missing in these instructions? Like, WHAT DO YOU DO WITH THE CHUNKS after you cut them?
And 1" in which dimension? This is a 3-dimensional fillet of Marlin. Manuel (the mason) fished it himself, and it couldn't be freshest, and he had it hanging between his fingers and he plopped it on my hands. Anyway, the chunks of my 3 dimensional fish would have 3 dimensions, like 1x2x3, or something like that, in the standard mathematical way to write dimensions of fish chunks.

Anyway, as I was saying, you are giving me GOOD advice, but c'mon, how about giving me ALL the secrets of the whole recipe, please?

And, lastly, no it was not too late. I've been hugging that chunk of fish meat since this morning trying to decipher your partial information. Geeeeezzzzzoooo, I thought you Nomads were more helpful...

:fire::fire::lol::lol::fire::fire::lol::lol::fire::fire: (the fire just to add a little heat to the recipe, sortof like chilis picantes :fire::fire::fire:


I guess you didnt like my complete recipe?




View user's profile
DanO
Super Nomad
****


Avatar


Posts: 1923
Registered: 8-26-2003
Location: Not far from the Pacific
Member Is Offline


[*] posted on 9-24-2008 at 03:11 PM


You can make a rudimentary smoker out of a large roasting pan. Soak a handful of wood chips in water for at least half an hour, put them in the bottom of the roaster, then put a rack in the pan, and put the fish on the rack. Put on a burner on the stove over low heat and when the wood starts smoking, cover the pan with a tight fitting cover or foil. Twenty minutes to a half hour should be enough to cook it through to the flake stage, depending on how hot your pan gets.



\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
View user's profile
amir
Senior Nomad
***


Avatar


Posts: 559
Registered: 5-4-2007
Location: Todos Santos, BCS
Member Is Offline

Mood: chiropractic

[*] posted on 9-24-2008 at 07:20 PM


Okay. The fillet is gone. It was fun trying different things with it. I knew I would get some direction if I asked Nomads. And not only I thank you, but also all those who shared on this Marlin feast, a couple of families across the street, the 7 feral cats that live around here, and some of the neighbors' dogs.
I forget to ask patients to bring me the fish already cooked. But some day, when our kitchen is set up and/or the outside parrilla is functioning, then we will cook all the fish we get...

Gracias Amigos!
View user's profile Visit user's homepage
Sharksbaja
Elite Nomad
******


Avatar


Posts: 5812
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
Member Is Offline


[*] posted on 9-24-2008 at 07:23 PM


Ah the joys of hearing where a billfish ended up. :mad: Please don't promote useless game taking. Particularly for trade.



DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys


Viva Mulege!




Nomads\' Sunsets
View user's profile
Santiago
Ultra Nomad
*****




Posts: 3393
Registered: 8-27-2003
Member Is Offline


[*] posted on 9-24-2008 at 08:18 PM


Quote:
Originally posted by Cypress
Hook, :D "Why, indeed".:?:


Hook has gone over to the dark side (San Carlos) and those boys will in no way kill a marlin. That's a good thing.
View user's profile
Don Alley
Super Nomad
****


Avatar


Posts: 1997
Registered: 12-4-2003
Location: Loreto
Member Is Offline


[*] posted on 9-24-2008 at 08:45 PM


I saw marlin on the menu tonight (as a special) at a Missoula, Montana restaurant.

:rolleyes:
View user's profile
DianaT
Select Nomad
*******




Posts: 10020
Registered: 12-17-2004
Member Is Offline


[*] posted on 9-24-2008 at 08:49 PM


Quote:
Originally posted by Don Alley
I saw marlin on the menu tonight (as a special) at a Missoula, Montana restaurant.

:rolleyes:


Off topic---which restuarant in Missoula? Wish we were there right now----oldest son lives there.

Seems strange that they would have marlin up there.


Diane




View user's profile

  Go To Top

 






All Content Copyright 1997- Q87 International; All Rights Reserved.
Powered by XMB; XMB Forum Software © 2001-2014 The XMB Group






"If it were lush and rich, one could understand the pull, but it is fierce and hostile and sullen. The stone mountains pile up to the sky and there is little fresh water. But we know we must go back if we live, and we don't know why." - Steinbeck, Log from the Sea of Cortez

 

"People don't care how much you know, until they know how much you care." - Theodore Roosevelt

 

"You can easily judge the character of others by how they treat those who they think can do nothing for them or to them." - Malcolm Forbes

 

"Let others lead small lives, but not you. Let others argue over small things, but not you. Let others cry over small hurts, but not you. Let others leave their future in someone else's hands, but not you." - Jim Rohn

 

"The best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer." - Cunningham's Law







Thank you to Baja Bound Mexico Insurance Services for your long-term support of the BajaNomad.com Forums site.







Emergency Baja Contacts Include:

Desert Hawks; El Rosario-based ambulance transport; Emergency #: (616) 103-0262