Pan Seared Blue Marlin Recipe

Pan Seared Blue Marlin and Littleneck Clams in
Carrot Fennel Broth with Chickpeas, Chorizo
and Garlic Wilted Kale

 Recipe by Chef Chris Hillhouse

Blue Marlin Recipe


  1. Sprinkle Kosher salt on both sides of fish.
  2. Add extra virgin olive oil to a hot sauté pan.
  3. Cook fish for 1 ½ minutes on the first side on high heat.
  4. Remove fish from pan and add sausage cut at ½ inch. Brown on both sides.
  5. Add fish, chickpeas, clams, and carrot/fennel broth to deglaze and simmer until clams open.
  6. In a separate hot pan, add extra virgin olive oil and sliced garlic, cook garlic until golden brown and add chopped kale and lightly wilt. Add a pinch of kosher salt and cracked black pepper.
  7. Plate fish first, add sausage and clams around fish and pour chickpeas and carrot/fennel broth over the top. Add Wilted Kale on top.












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