Seared Blue Marlin with Kiwi Salsa & Ginger Bok Choy
Blue marlin is a firm, steak-like fish that holds up well to searing and bold fruit flavors.
Prep time: 15 mins | Cook time: 15 mins | Serves: 2
Ingredients
Fish: 2 blue marlin steaks (approx. 6 oz each), 1 tbsp olive oil, salt, and black pepper.
Kiwi Salsa: 3 ripe kiwis (peeled and diced), 1 tbsp lime juice, 1 tbsp chopped cilantro, and 1 tsp honey.
Bok Choy: 4 heads baby bok choy (halved), 1 clove garlic (minced), 1 tsp grated ginger, and 1 tbsp soy sauce.
- Wine Pairings: The key to this pairing is matching the high acidity of the kiwi while complementing the "meatiness" of the marlin.
Sauvignon Blanc (New Zealand): This is the premier choice. The wine's natural tropical notes of passionfruit and gooseberry mirror the tartness of the kiwi perfectly.
Dry Riesling: A dry Riesling offers high acidity and mineral notes that cut through the density of the marlin while balancing the ginger and soy in the bok choy.
Albariño: This Spanish white is known for its citrus and stone fruit profiles, making it a refreshing partner for fruit-topped seafood.
Method
- Make the Salsa: In a small bowl, toss the diced kiwi with lime juice, cilantro, and honey. Set aside to let the flavors meld.
- Sauté the Bok Choy: Heat a splash of oil in a large pan over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds. Add the bok choy cut-side down and cook for 2–3 minutes until charred. Add the soy sauce and a splash of water, then cover for 2 minutes to steam until tender. Remove and keep warm.
- Sear the Marlin: Pat the marlin steaks dry and season with salt and pepper. In a hot skillet with oil, sear the steaks for 3–4 minutes per side (for medium-rare to medium). Avoid overcooking to prevent the fish from becoming dry.
- Assemble: Place a bed of bok choy on each plate, top with the marlin steak, and spoon the kiwi salsa generously over the fish.