Peppercorn-Crusted Marlin With Mashed Potatoes Recipe

Recipe Adapted from John Caputo

Peppercorn-Crusted Marlin With Mashed Potatoes
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Peppercorn-Crusted Marlin with Mashed Potatoes
Prep Time
Cook Time
Total time: 1 hour
  • 4 pounds yellow potatoes, peeled
  • Salt
  • 6 ounces unsalted butter
  • ½ cup heavy cream
  • ¼ cup extra-virgin olive oil
  • 2 shallots, roughly chopped
  • ½ carrot, roughly chopped
  • 1 cup Cabernet Sauvignon or other full-bodied red wine
  • 3 cups beef stock or low-sodium broth
  • 4 thyme sprigs
  • 6 black peppercorns, plus ¼ cup cracked pepper
  • 1 bay leaf
  • Four 5-ounce fillets blue marlin or swordfish
  • Salt to taste
  1. Make the potatoes: Place the potatoes in a large pot of 2 quarts boiling water; salt the water and reduce to a simmer. Cook until the potatoes are easily pierced with a knife. Drain the potatoes and press them through a ricer or colander into a bowl. Stir in the butter and cream. Season with salt and keep warm until ready to serve.
  2. Make the red wine sauce: In a small saucepan over medium heat, heat 2 tablespoons olive oil. Add the shallots and carrot and cook until lightly caramelized, about 5 minutes. Add thewine and cook until reduced by half. Add the beef stock, thyme, the 6 peppercorns and bay leaf and cook until reduced by half to a saucelike consistency. Strain the sauce, discard thesolids and keep warm until ready to serve.
  3. Make the fish: Preheat oven to 350°. Season the fish with salt and press the top of each fillet into the cracked peppercorns. In a sauté pan, heat the remaining 2 tablespoons olive oil until smoking. Sear the fish until browned on both sides, then place the pan in the oven and bake, flipping the fish once, until cooked through, about 4 minutes longer per side.
  4. Place a spoonful of potatoes in the center of the plate and top with a portion of fish. Ladle a spoonful of red wine sauce around the potatoes and serve.
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