27 marlin recipes

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

This salad is pretty hardy, but to turn it into a main dish salad, just add pasta shells, bows, or tortellini.

Chicken breasts baked with marinated artichoke hearts, mushrooms, and rosemary in a creamy broth sauce. Served over noodles for a comforting weeknight dinner.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

When spring arrives, asparagus is always one of our favorite vegetables; and the best way to cook them is roasting or grilling that develops tons of flavor, simply toss with the marinated artichoke hearts, hmm, now there is a good reason to allow yourself to indulge.

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Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.