Recipe · made with Blue Marlin Steaks
Lemon Butter Marlin Steak
Marlin is a meaty, lean steak, closer to tuna or swordfish than to a flaky fillet. That leanness is the catch: cook it a minute too long and it dries out. The move is a hard, fast sear on a screaming pan, a quick lemon-butter baste, and pulling it while the centre still has a blush. Treat it like a good steak, not a delicate fish.
The cook · 9 min active
Heat the pan
2 min
Sear side one
4 min
Flip & sear
3 min
Method
- Thaw and dryThaw the steaks in the fridge for 12 to 24 hours, then bring them out 20 minutes before cooking. Pat them completely dry on both sides; marlin holds water, and a wet surface steams instead of searing.
- Season just beforeSeason both sides generously with salt and pepper right before cooking. Marlin is lean, so seasoning is what carries the flavour.
- Get the pan very hotSet a heavy pan over high heat with the oil and let it get properly hot, about 2 minutes, until it just begins to shimmer.
- Sear, hands offLay the steak in away from you and leave it alone for 3 to 4 minutes. Do not move it; that stillness is what builds the golden crust.
- Flip and pull earlyFlip once and sear the other side 2 to 3 minutes. Marlin turns dry if overcooked, so aim for just-firm with a hint of give and pull it a touch early, since it carries over as it rests.
- Baste in lemon butterLower the heat. Add the butter, crushed garlic, and a squeeze of lemon. As the butter foams, tilt the pan and spoon it over the steak for 30 seconds.
- Rest and serveRest the steak for 2 minutes, then spoon over the pan butter, scatter parsley, and serve with lemon wedges.
Chef's notes
- Marlin is lean, so a hint of pink at the centre keeps it moist. Cooked grey all the way through means it is overdone.
- A heavy steak pan or cast iron holds the heat you need for a proper crust.
- Resting matters even for fish; it lets the juices settle back in.
- Leftovers are excellent flaked cold into a salad.
Per 100 g serving · Protein 26 g · Omega-3 200 mg · 100 kcal. Values approximate.
Good to know
Is marlin supposed to be pink inside?
A blush of pink at the very centre is ideal, since it keeps the lean meat moist. Marlin cooked uniformly grey is overdone and will be dry and chalky.
Why is my marlin dry?
Almost always overcooking. It is very lean, so it has little fat to stay juicy; sear it hard and fast and pull it the moment it is just firm, while the centre still has colour.
Can I grill it instead?
Yes. A hot, well-oiled grill works beautifully. Sear 3 to 4 minutes a side and baste with the lemon butter at the end.
What can I substitute?
Any firm, meaty fish steak: tuna, swordfish, or mahi-mahi all take to this method. Adjust the time slightly for thickness.
What sides go well?
Keep it bright and simple: a tomato salad, garlic rice, or grilled vegetables. The lemon butter is the star.
