1 tbsps fresh rosemary, chopped or 1 tsp. Dried

¼ cup olive oil

1 ½ tbsps balsamic vinegar

3 cloves garlic, finely minced

4 marlin fillets

1 cup tapenade

1 tbsp parsley,  finely minced


1 cup pitted black olives

2 cloves garlic, minced

1 tbsp onion, minced

3 tbsps capers

¼ tsp dried thyme

¼ cup olive oil

1 tsp Dijon mustard

¼ tsp fresh lemon juice


Mix together the olive oil, balsamic vinegar, garlic and rosemary in a shallow baking dish. Add the marlin fillets turning them once in the marinade. Cover and let marinate approximately half and hour.

Preheat the broiler. Place fish on a rack in a broiler pan (spray or lightly coat the rack with oil to prevent sticking.) broil 4 inches from heat for about 4-5 minutes. Turn carefully and broil another 4 minutes or so until cooked through. Fish should be opaque in colour. Remove fillets from oven and place on a platter. Cover each with a layer of tapenade, sprinkle with parsley and serve.


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

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