Fresh Grilled Marlin and Chorizo with Crabalaitos and Corn Salsa
- Corn Salsa:
- 1 medium white onion, chopped
- 1/4 teaspoon salt, plus more to taste
- 6 tablespoons lime juice
- 2 cups cooked corn
- 6 ounces jumbo lump crabmeat
- 1/2 cup chopped cilantro leaves
- 1/2 avocado, chopped
- 1/4 cup olive oil
- Cilantro Sauce:
- 1 cup ice
- 2 tablespoons water
- 1 bunch cilantro
- 1 large egg yolk*
- 2/3 cup vegetable oil
- 1/4 teaspoon salt
- 1/2 medium white onion, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 cup water
- 1 cup all-purpose flour
- 3 ounces crabmeat, preferably fresh Jonah crab
- 1 envelope Sazon* seasoning mix
- 9 tablespoons vegetable oil
- 3 tablespoons chopped cilantro leaves
- 2 tablespoons sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons paprika
- 1 marlin loin, cut into 8 (4-ounce) pieces
- 1/2 pound Spanish dry chorizo, sliced into thin rounds
- 2 tablespoons olive oil
- Serving suggestion: mixed vegetables
*Sazon seasoning can be found in the Spanish/Mexican food section of grocery stores.
To prepare the corn salsa: In a medium bowl, combine the onion, salt, and lime juice. Let it stand for 15 minutes. Add the corn, crab meat, cilantro, avocado, and olive oil. Mix together and season with more salt to taste. Place the salsa in the refrigerator until ready to serve.
To prepare the cilantro sauce: Bring a pot of water to the boil. Make an ice bath by putting the ice and water into a bowl and setting it near the pot of boiling water. Turn off the heat under the boiling water and submerge the bunch of cilantro for 10 seconds. Quickly place the cilantro into the ice water to stop the cooking process. Drain the cilantro, chop it roughly, and set aside.
In a blender on low speed, add the egg yolk and blend until it's a light yellow color, about 1 minute. Keep the blender running and add the cilantro. Blend until it is well mixed, then slowly add the vegetable oil and salt. Set aside until ready to serve.
To prepare the crabalaitos: In a medium sized bowl, put the onions, peppers, and water. Gradually whisk in the flour to avoid lumps. Add the crab meat, Sazon seasoning, 6 tablespoons vegetable oil, and cilantro and mix well. The batter should be the consistency of pancake batter.
In a large skillet, heat 3 tablespoons of vegetable oil. Spoon the batter by the tablespoonful evenly around the pan. Fry for about 1 minute; then flip and cook the other side for another minute. The crabalaitos should be very crispy.
To prepare the marlin: Preheat the grill to medium-high heat.
In a small bowl, combine the salt, pepper, and paprika. Season the marlin with the spice mix. Place the marlin on the grill and cook for 2 minutes on each side. This should result in the fish being cooked to a medium rare or medium.
To finish the dish: In a large skillet, heat 2 tablespoons olive oil and add the sliced chorizo. Fry until lightly browned, about 2 minutes.
To assemble the dish: Give the cilantro sauce a quick blend to recombine the ingredients. Pour a small amount on the bottom of each plate and place a crabalaito on top. Spoon on some corn salsa and continue stacking, creating a small tower about 3 layers high for each plate. Gently place 2 pieces of marlin crisscrossed over each other and leaning against the tower. Arrange the chorizo pieces around the plate and serve with mixed vegetables, if desired.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy Aguaviva
Recipe courtesy of Emeril Lagasse