Mexican Cocoa-Marinated Blue Marlin Steaks

Mexican Cocoa-Marinated Blue Marlin Steaks
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:45 Total Time


Add all
  • marinade:

  • 1

    shallot, chopped

  • 1/4 cup
    (60 mL)

    canola oil

  • 2

    limes, juice and peel

  • 1 Tbsp.
    (15 mL)


  • 2 Tbsp.
    (30 mL)

    unsweetened powdered cocoa

  • 1/3 cup
    (80 mL)

    mild, medium or hot salsa

  • 2 Tbsp.
    (30 mL)

    chopped fresh coriander

  • 4

    blue marlin steaks

  • Salt and freshly ground pepper to taste


Combine marinade ingredients, stirring to dissolve cocoa.

Coat fish with marinade and refrigerate for 30 minutes to 2 hours.

Drain fish and throw away excess marinade.

Heat a grilling pan or non-stick skillet on medium-high and cook steaks 3-4 minutes per side. Season to taste.

Serve marlin steaks with rice and tomato-avocado salad.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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