Tuesday, May 6, 2008

Blanc on Blanc

White, moist fleshed fish and tender little white beans. Italians have known this secret for centuries. It's a perfect light lunch or dinner.

Grilled Marlin with White Bean Salad

1 can Goya small white beans, drained and rinsed
1 cup cooked orzo pasta
1 cup halved grape tomatoes
1/4 cup diced onion
2 Tbsp. basil chiffonade
2 Tbsp. finely chopped parsley
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
1 Tbsp. salt
1/2 Tbsp ground pepper
zest of one lemon
juice of one lemon, divided

2 Florida marlin steaks, 1 inch thick
olive oil
salt and pepper
ground ginger

Toss salad ingredients together (including half the lemon juice) and let sit while preparing fish.

Brush fish with olive oil. Sprinkle with salt, pepper and ginger. Grill over a hot preheated grill, about 2 minutes on each side. With good quality, fresh marlin, there is no need to cook all the way through, and the flavor is more delicate if cooked to medium rare (like tuna).

Spoon a serving of beans onto plate. Top with fish and squeeze a lemon wedge over the top. Enjoy outside in balmy weather.

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