Blue Marlin and Beets

Blue Marlin and Beets



Preparation : approx. 1 hour

Level : Intermediate


4 servings

4 Blue marlin steaks

1 Mango

1 Avocado

Fresh mint and basil

1Lime, juice and zest

Olive oil

1 tbsp Mayonnaise



Ingredients for the beet carpaccio

2 Large yellow beets (or 4 small ones)

Olive oil

Sherry vinegar               

Espelette chili pepper

Fleur de sel


Beet Carpaccio

In a pot of boiling water, cook the beets for 45 minutes (according to size – check doneness with a fork). Peel and cut into thin slices using a mandolin. Place beet slices on a plate and drizzle with olive oil and sherry vinegar, sprinkle with salt and Espelette pepper.



Cut into pieces, half the fish (set aside 4 small portions to brown), the mango and the avocado. Add the mint, chopped basil, a dash of olive oil, lime juice and zest, mayonnaise and fleur de sel. Combine all ingredients together.


Take the 4 small portions of fish set aside, coat with breadcrumbs and brown in butter in a pan for 1 minute on each side.   


That’s it! The only thing missing is a warm evening!