3604. SMOKED MARLIN CHOWDER with BACON

2 rashers bacon, chopped
1 onion finely chopped
1 large potato peeled and chopped into cubes
1 chile finely sliced
1 corn cob kernels removed
2 tablespoons butter
1 glass white wine
4 cups milk
salt and freshly ground black pepper
7 oz. flaked marlin
2 spring onions finely chopped

Melt butter in pan. Add bacon, fry till crispy, remove. Add onions and chili sauté till translucent. Add potatoes and corn. Add about 1/2 cup of water and simmer till the potatoes are just fork tender. Add white wine. Bring to boil and evaporate wine. Add milk. Season to taste. Bring to simmer and gently cook about 5 minutes. Meanwhile flake the marlin. Add to chowder. Let sit about 5 minutes for flavors to meld. Serve in your pretty bowls and garnish with spring onions.


bacon recipe source: Gilli Wrightston, So So Simple Food, February 21, 2008

2557. BACON-ENCRUSTED MARLIN

1 lb. marlin
several strips of bacon, cooked crisp
coconut oil or pork fat
freshly ground black pepper

Bring the oil to medium heat in a skillet. Chop the bacon into small pieces. Cover both sides of the marlin with the bacon pieces and pepper. Grill the marlin for 10 minutes per inch of thickness, flipping halfway through the cook time.


bacon recipe courtesy of: Scott Hagnas, Catalyst Athletics, 1257 Tasman Dr, Suite A, Sunnyvale, California 94089, April 29, 2011