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Glasser's Greek Marlin

Glasser's Greek Marlin

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Jim Glasser

Jim Glasser

Marlin steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low.
  3. In a small pot, melt the remaining butter, and mix in the remaining garlic.
  4. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot.
  5. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

RUMOUR
32

RUMOUR

12/30/2003

This was outstanding! I had to make a few substitutions for things I didn't have onhand (I used lemon juice instead of lime juice, and I didn't have fresh basil so I used Emeril's Italian Essence). I made angel hair on the side & spooned some of the tomato mixture on that, too...heavenly! Thank you, Mister Glasser!

Amanda E
28

Amanda E

6/24/2005

I loved this recipe, however, I changed/added to it a bit... Because I read a complaint about the fish becoming soggy due to sitting in so much butter during cooking, I cooked all the garlic and butter in the same pot and just spooned a small bit of the mixture over the fish prior to cooking. The fish still absorbed the garlic flavor, but it was not soggy at all. I also used probably close to 3 tsp of garlic though. Even though I used larger steaks (both were about 1 inch thick and 8 oz) the cooking time was still long enough. The "sauce" ended up being WAY too much for just 2 steaks. I think it probably would have been enough for 4 steaks, however, we ended up eating it all anyway. I filled some pita bread with feta cheese, sliced olives, and the remaining sauce and it was delicious. My husband and I both think that my pita bread creations were what really made the meal.

WENTSAILING
21

WENTSAILING

12/30/2003

Wow!!! My boyfriend enjoyed this so much he volunteered to do the dishes for the next 2 weeks! I used a can of Italian seasoned diced tomatoes instead of the fresh. I'm headed back to the grocery store tonight to stock up on the Marlin while it's on sale. This is a definate keeper. Thanks Jim!

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