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Fish, Wild-Caught, Marlin Fillet (1 Lb.)
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Wild-Caught Marlin Fillets (Vacuum-Sealed, Frozen)
Firm, lean, and mild with a slightly richer flavor than most white fish. Marlin holds together well, so it’s great for grilling or a quick sear. Vacuum-sealed to keep it fresh until you’re ready to cook.
Best cooked hot and not too long:
- Pan-sear: 2–3 min per side
- Grill: 3–4 min per side
- Bake: 10–12 min at 400–425°F
- Target temp: 130–135°F
Pat dry before cooking so you get a good crust. Don’t overcook—marlin can dry out if you push it too far. Finish with a little oil, butter, or citrus and keep it simple.
Solid, easy, and great on the grill.
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