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Mesquite Smoked Marlin

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Recipe Description

Marlin are well known as a game fish and usually released. Sometimes it is not possible to release them alive, and this is a fitting way to treat them.

Ingredients

QuaUnitIngredient 
10 pounds marlin loin
6 ea chile guajillo
4 ea dry chipotles
6 ea chile pasilla
1/4 cup dried onion
1 tb dried garlic
1/4 cup Mexican oregano
1 tb rubbed sage
1 ts ground cumin
1/2 cup kosher salt
2 gallons salt water

Method & Notes

  1. Cut the marlin into 4" blocks and soak in the salt water for at least 2 hours.
  2. Grind the chiles with the onion and garlic (I do this in a food processor) until they are coarsely ground.
  3. Add the cumin, oregano, sage, and salt. Then pulse until the oregano is broken up. Your rub should be the consistency of Montreal steak seasoning.
  4. Pat the marlin dry, and then dredge in the rub until its evenly coated.
  5. Get a good bed of mesquite charcoal burning in your smoker.
  6. When your smoker is up to 200 degrees add the fish.
  7. Pile a liberal amount of soaked mesquite chunks onto the coals and smoke for 2 hours, adding wood as necessary to maintain 200 degrees.

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