Apr 10, 2006, 6:29 PM
Post #2 of 2
The lady who cleans my house makes a wonderful escabeche of marlin. It is quite popular here in Maz. She shreds carrots and onion and cooks it with the shredded marlin and a touch of vinegar and who knows what else. I will have to watch more closely next time, unless Esteban can provide a recipe. The last time we served it to guests (along with chiles rellenos and other stuff) I had a guest from Scotland. She loved it, but thought it was made from smoked ham!
I make a smoked marlin pate that my guests love, and it is quite like yours. I flake up the marlin in my processor, add cream cheese and a dollop of mayo, a chipotle, or half of one, depending on how much I am making, with some of the adobo it comes in (from the can) and... well, Anon I am afraid to mention this to YOU, but I put in just a little, maybe a pinch, of Liptons Onion! I could use some fresh onion but I feel that it keeps longer and better with no fresh stuff in there. And whatever that stuff is that is in the soup packet gives a little salt, etc. As a purist, or someone who doesn't have the Liptons on hand, a little onion might be nice but could be skipped. Incidentally, that Lipton stuff must have a shelf life of years! After I open the packet to make my pate, I roll down the top and store it til it's gone.