I’m starting to understand the whole keep it simple approach to cooking. Working with really expensive fish will cause you to keep it simple because you don’t want to F*#K it up. A little parsley infused salt (sounds so cool), and freshly ground black pepper is all you need in order to highlight a really nice slice o’ fish.

The fish came from part of my 24, 24, 24 event but I didn’t feel that it really went with anything. I bought it at the store because they had just received it so I was excited along with the fish purveyor so I said, “yes please”.

That’s roughly two pounds that I ended up breaking down into individual steaks. Earlier that day I had clarified a bunch of butter for the turkey tenderloin so I thought clarified butter was a nice selection of oil in order to pan-sear this lovely piece of fish.  The salt and pepper rub went on then sear for a minute or two on each side then into the oven to cook the rest of the way. If it would have been a little more fresh, meaning I caught the damn thing myself, then I would have not finished it in the oven.

I was thinking of making a pan sauce for this but I truly wanted to experience the fish with not much else. Keep it simple, the fish is fine! I paired this up on the plate with a little Shrimp Thyme Fettucine (it’s shrimp time!!). I purchased a little bit of fresh pasta from Cucina Fresca. I worked with Chef Glaberson, the owner of Cucina Fresca, at a West Seattle event a few weeks ago and he told me about his fantastic pasta…..he wasn’t kidding. Fresh, the right texture, taste, and consistency for fettucine.

So there it is……..Pan-Seared Marlin with a Shrimp Fettucine.

Ingredients:

Marlin

• Marlin…..duh
• Parsley infused salt
• Freshly ground black pepper

Shrimp Fettucine

• Follow this recipe and add 4 thyme sprigs and sauteed shrimp (click)

Procedure:

I believe I already told you how to prepare these so enjoy!

Eric