Wednesday, November 16, 2011
This week Gary came home from the fish market with marlin. I have to admit when he told me the type of fish I was a bit mortified. I had visions of macho people fishing for this wild and beautiful fish just to throw it back in the water to be caught again. To me that isn't sport. The image for the fish was taken from wikipedia.
I believe if you hunt something you should eat it otherwise don't hunt it. And fishing by catch and release is the same as hunting. Poor helpless fish caught for no reason but supposed sport. Sorry about the tangent, but I can't stand to see anything suffer needlessly.
Anyway I am not a vegetarian and if the fish was caught legally I will eat it. So I thought about how to honor the fish with a recipe. The fish looked to have a very firm texture so I thought it could handle some stronger flavoring. I decided to make a Mediterranean Marlin.
I started some brown rice to cook and got my sugar snap peas ready to quickly saute. I dipped the fish in some beaten eggs and then some gluten free bread crumbs to which I added some lavender buds. Don't over do the lavender since it is a strong flavoring. Yes lavender buds are edible, trust me I was once a lavender farmer. I sauteed the fish in some melted butter.
While one side of the fish was browning I chopped some walnuts and Kalamata olives. After I placed the walnuts and olives on top of the fish and then turned the fish over to brown on the other side.
I started the snap peas to cook and added a little crushed mint and a pinch of sugar to bring out the flavor. Everything was ready at the same time and oh so delicious. Up next is a strange fixture perhaps you know what it is and can provide me some advice on how to re purpose it. Thanks for reading and for all your comments.