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Seared Marlin with Tomato Corn Salsa and a Charred Poblano Crema

Somethings are just fun to look at. This is one of them. And somethings are also fun to eat. This dish is fun at look at and fun to eat. Kinda like me. Okay, I probably don't taste great if you're looking to take a chop out of my arm or anything. I am just saying I am more than just a pretty face. I am a pretty face with an ass that has stretch marks. Thanks kids! Wait! That isn't my point? I am a pretty face that also has it going on on the inside. THAT is what I am trying to say! This dish has got it going on, like me. It has flavor, color, a hint of spiciness and leaves you wanting more. (Okay, maybe that last part doesn't apply to me. I can be annoying sometimes.)

Back to the dish... Light and flaky fish, topped with a sweet pop of grilled corn, beautiful tomatoes, fresh cilantro and spicy red chili peppers. And just for good measure, lets add a creamy and acidic charred poblano cream sauce that has a hint of smokiness too it. See? Not just for show anymore is it?


For the Corn and Tomato Salsa:

2 ears of corn

10.5 oz dry pint baby heirloom (or grape or cherry if you can't fins heirloom) tomatoes

3 red chili peppers

1 tbsp olive oil, divided

1/2 - 3/4 cup cilantro leaves

1 lime, juiced

salt and pepper, to taste

1. Lightly coat your corn in olive oil and sprinkle with salt. Grill the corn roughly 5 minutes per side.

2. Use a knife to slice the kernels off of the cob, Add the kernels into a lidded bowl.

3. Quarter your tomatoes and add them to the bowl as well.

4. De-seed and finely chop up your red chili peppers. Add the lime juice, salt, pepper, cilantro and a drizzle of olive oil as well. Mix ingredients well in the lidded bowl, refrigerate and set aside.

5.( I added some of my Poblano Crema, recipe below, to this mix. It definitely enhanced the flavor, but covered up the vibrant colors. I WOULD add 1/4 cup to your salsa. There is certainly enough Poblano Crema made in the recipe listed below to do so.)

For the Charred Poblano Crema:

3 poblano peppers, charred/roasted

2 cloves of garlic

1/4 cup lime juice

3/4 cup crema (sour cream will do if you cannot find cream, but the consistency will be a little thicker.)

1 bushel cilantro

1 tsp salt

1 tsp pepper

1. First thing is first. You need to char/roast those poblanos. (I have reached an unfortunate time in my life, where for the first time ever I have not had a gas stove top. As such, I have had to learn to roast a pepper in the oven. Silly, I know. But I miss my gas stove life.)

2. If you have a gas stove, you can simple place the peppers over the open flame until each side as charred... similar to the picture above. If you do not have a gas stove top, you can place the peppers on a pan and set your oven to broil. Make sure to check on the peppers every 5 minutes or so, and flip them when they blacken.

3. Once the peppers have roasted and COOLED, peel off the skin and remove the seeds under a stream of warm water.

4. In a food processor, combine the crema, peppers, salt, pepper, garlic and lime juice. Puree until smooth.

5. Add the cilantro and pulse until consistent. (This way it has those pretty green flakes throughout.)

6. Transfer to a Mason Jar and set aside.

For the Marlin:

4-6 Marlin filets (Marlin was the fresh caught fish my grocer had. It was tasty. You could also use mahi or swordfish, or any other fish that goes with these flavor profiles. I mean, it has a totally different flavor from Marlin, but salmon would also be tasty with these flavors.)

olive oil

salt pepper

1. Drizzle olive oil onto your fish.

2. Season with salt and pepper. I was fairly generous with the salt, since this is the only seasoning going directly onto the fish.

3. Make sure your griddle top (or non stick pan) is very hot before adding the Marlin to the pan. The fish will cook very quickly, so you're really just looking to sear the outside.

4. Cook your Marlin roughly 2 minutes per side (high heat!!!). If you are using a different fish, obviously cook it the way that particular fish should be cooked.

5. Once the fish is cooked, begin to plate.

You can plate with a base of Poblano Crema, or top the fish with it. But you will basically want a filet of fish, 1/4- 1/3 cup of sauce and roughly 1/2 cup of the corn and tomato salsa.

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