Glasser’s Greek Marlin

My girlfriend absolutely loved it. And it was super easy to make but I will probably season the tomato a little more than I did tonight. (We used sword fish) This recipe will be made this again.

Definitely lacks flavor. Not a good recipe.

Used a bit more butter and garlic than in the recipe. Added a pinch of salt. Very nice flavor and texture!

This was delicious. I especially liked the lime juice in the topping. The brightness was very nice. I will make this again. My fresh basil bit the dust so I opted for a TBS of dried. I also put all the butter and garlic in one pan. Melted it and poured half over the fish and reserved half for the sauce.

Suggest using a cast iron skillet for the oven portion so as to brown the fish quickly without overcooking.

I made the recipe pretty much as printed and it was very tasty. My fish was about 2″ thick so I cooked it at 350 for 10 minutes on one side, bumped the heat to 375 for 10 minutes on the other side, then finished with 5 minutes on the first side again until it was done. I used half the amount of butter though and it was enough for us. As others noted, there was just enough butter/garlic mix to drizzle over the fish instead of it sitting in the butter.

Love, love, love this recipe. Have just come back to find it to cook it again. Tasty, easy and the whole family loved it. I placed it on a kale and spinach salad garnished with feta and chopped up olives as suggested. Sublime.

Incredible! Wouldn’t change a thing

The sauce was better than expected. I used Italian diced canned tomatoes and the extra seasoning was perfect. I made rice as well and used the extra sauce over my rice; it was divine. I will make this recipe again.

I used swordfish. This is a great recipe for the heavy white fish. I think I’ll pan sear first next time. We also added a bit of white wine and feta cheese.

Keeper!!!

My husband and I loved this. I used fresh marlin, and based on some of the other reviews I served this over fettucine with some warm crusty bread to sop up the juices. I considered adding capers, but we thought this was wonderful as is. I really wouldn’t change a thing. I might try with other types of fish, since we have a great variety of fresh fish in our area, but why mess with perfection?!

I just try this recipe and it turn out to be awesome dish. It is so delicious, especially the tomato mixture. love it so much, and I will make it again tomorrow.

I also made substitutions based on what I had. I used lemon instead of lime, cilantro instead of basil. I also made this dish with brown rice and black beans so it was Mexican inspired. Absolutely to die for!

This was pretty good. I didn’t have any problem with it coming out mushy, In fact it Was Nice And Firm. The butter really does add alot flavor. The only thing I did add was some Greek seasoning sprinkled on each side. Thanks For The Recipe.

I made this with swordfish, and was very disappointed. Maybe marlin would have worked better, a little confusing because the name of the recipe is marlin but the ingredients say swordfish. Anyway, I used four mefium swordfish steaks, and cut back on the amount of butter used to bake the fish in, but it was still soggy. Grilling the fish would have been much better. For the tomato/basil mixture I replaced half of the butter with olive oil, if I tried again I would have used only a bit of olive oil. There was too much basil for the tomatoes I used, I used three medium sized tomatoes, I think about half of the basil would have been enough. When the tomato/basil mix starts to boil, instead of reducing the heat, I should have removed the pan from the heat- the basil was overcooked and overpowering. I gave this three stars because my husband liked it, a good thing because there are lots of leftovers.

Very good! We followed pretty close to the exact directions, except I omitted half the butter – really didn’t need it. I also didn’t have fresh but dried basil worked fine. Only problem was the cooking time – it took much longer than 14 minutes to bake. Definitely add the feta on top!

Awesome sauce! I didn’t have basil and used cilantro instead. Also, for the health conscience in me, I used olive oil and just a bit of butter. I also baked the fish in olive oil instead of butter, maybe thats why there wasn’t much flavor in the fish, but the topping made up for it!

Great way to fix marlin.

Not only was this delicious, but it is fast! We felt like we were eating out at a nice restaurant in the middle of the week. I served it over a blend of wild rices and the sauce really complimented the rice. The only thing I would do differently next time is to try to cut the butter….It was delicious as is but not really very heart friendly. But there will definitely be a next time.

I thought this was quite good. We may have had thicker swordfish steaks than others because we needed to cook ours a little longer before they’d flake easily. And I have to say, don’t waste your time with this if you’re not going to serve it with the feta and the kalamata olives because all agreed that they totally made the dish. Otherwise, even with a boatload of fresh garlic and basil, we would have found it lacking. Oh, and another note. Next time I make this I will simply broil or grill the swordfish and top with the tomato mixture. We didn’t think the butter sauce added anything except unnecessary fat. Easy to skip and make this really healthy!!