1 lb Atlantic Blue Marlin (or Swordfish, if Marlin is not available in your store)
1 Lime, squeezed
3 Tbsp EVOO
Salt & Pepper
1 Red Onion, thinly sliced
1 Red Pepper, julienned
1 Yellow Pepper, julienned
2 Tbsp Blended Pepper Seasoning (Mrs. Dash, Lawry's or McCormick - or a mixture thereof)
1 tsp Paprika
1 tsp Cayenne Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 Cup Heavy Cream - optional
1/4 Cup Hot Sauce (Pete's, Frank's Hot, etc.) - optional
1 Tbsp Butter - optional
Directions:
Thirty minutes before you start cooking, place fish steak(s) - cut in half, if necessary for portions - in a shallow dish and squeeze juice of one lime over each section. Drizzle 1 Tbsp of EVOO over steak(s), and sprinkle with salt & pepper. Turn fish a couple of times in mixture, to evenly coat, and return to refrigerator to sit.
While fish is marinating, combine dry ingredients in bowl and mix to combine.
After creating the dry rub, you will prepare your vegetables for the relish. Taking two bell peppers (I like red and yellow, but you can use orange and green as well, depending on what you have in the refrigerator), seed and julienne the peppers into matchsticks - about 2 cups total. Slice up one small red onion (or half of a large), thinly, yielding roughly 1 cup.
Heating a heavy bottomed skillet or sauté pan over medium heat, drizzle the pan with 1 Tbsp EVOO, and add peppers and onion.
While peppers and onion are cooking, remove fish from refrigerator and begin heating a second pan over medium-high heat.
You will notice that the lime juice has acted like ceviche on the top and bottom-most portions of the fish - a certain translucent effect taking place. This is good, as it allows the fish to break down and become denatured. As swordfish and marlin tend to be tougher than most fish, the denaturing from the acid of the lime allows for 1) more flavor, and 2) more tenderness.
Drizzle second pan with 1 Tbsp of EVVO and add the fish steak(s) to the pan when oil begins to softly bubble.
Sear the the first side of the fish steak for 2-3 minutes (dependent upon thickness), then turn and sear other side for same time.
In the meantime, keep an eye on your peppers and onions, which should be softening and browning up in your first pan. Once slightly translucent and caramelized, lower the heat on your first pan, turn off the heat on your pan with the fish, and place the fish steak(s) into the pan with the onions and peppers - allowing them to finish cooking through in the low-heat pan.
(Optional) - In a small sauté pan, over medium-low heat, add 1/2 cup of heavy cream. When cream begins to bubble, add hot sauce and butter, then bring sauté pan to low heat and let sauce thicken until the rest of the food is complete.
To serve, push kicked-up hot sauce along bottom line of plate as garnish and dipping sauce. Serve seafood and relish with a mixed salad, dressed with oil and vinegar, and enjoy!
