Fish & Shellfish

4 marlin fillets

1/4 cup olive oil

3 cloves garlic, finely minced

1 tablespoon parsley, finely minced

1 tablespoon chopped fresh rosemary

1 1/2 tablespoon balsamic vinegar

1 cup tapenade

Mix together the olive oil, balsamic vinegar and rosemary in a shallow basking dish. Add the marlin fillets turning them once in the marinade. Cover marlin and let marinate approximately half an hour. Preheat the boiler. Place marlin on a rack in the broiler pan (spray or lightly coat the rack with oil to prevent sticking). Broil 4 inches from heat for about 4 or 5 minutes. Turn carefully and broil another 4 minutes or some until cooked through. The marlin should be opaque in colour. Remove fillets from oven and place on plate. Cover each with a layer of tapenade, sprinkle with parsley and serve.

Tapenade:

1 cup pitted black olives

2 cloves garlic, minced

1 tablespoon onions, minced

3 tablespoons capers

1/4 teaspoon dried thyme

1/4 cup olive oil

1 teaspoon dijon mustard

1/4 teaspoon fresh lemon juice

Place all tapenade ingredients, except oil, in a food processor and process off and on until chopped but still chunky. With machine running, add oil through the tube and process until finely chopped but not pureed. This will keep in the fridge for up to a week.