Cooking on a Rock: Striped Marlin with Roasted Poblano Citrus Pesto and Garlicky Roasted Broccoli

© 2012 REMCooks.com

This will be a particularly long post because today’s post is more about technique and flavor. Also, while this meal may not be the prettiest meal I have ever posted it was absolutely delicious. It was cooked on a rock, too, a salt rock that is. Now, some of you are wondering how you can cook a piece of protein on a salt rock. Well, read further and find out. :) Continue reading

Poached Nairagi (Striped Marlin) with Lime Basil Pesto on Tomatoes

© 2012 REMCooks.com

Summertime, and the livin’ is easy. Fish are jumpin’ and the cotton is high…I love the summertime, even with the brutal Texas heat. I guess it was about time to get really hot. It’s August after all but you sure can beat the heat with this deliciously refreshing meal. Continue reading

Grilled Nairagi with Avocado, Tomato, Caper, Cilantro & Lime Salsa

© 2012 REMCooks.com

Nairagi on the continental US generally refers to Striped Marlin; however, Nairagi is the Hawaiian name applied to all marlin species caught in Hawaii. Striped marlin, nairagi, are usually between 40 and 100 pounds in weight. Prized nairagi has a reddish-orange colored flesh with a bright red blood meat to let you know it’s fresh. Although typically caught with longline boats that stay out for 2 weeks at a time, with proper care, nairagi will retain a high quality for up to three weeks after capture. Continue reading