On any larger Marlin or Swordfish steak you should apply a good sqeeze of lemon or lime, the citric acid actually starts the cooking process and will tenderise the fish dish in question. I have caught plenty but refuse to keep and kill them. PB 850lb Black of Lizard Island. I would prepare the Marlin as mentioned with lemon and a light coat of extra virgin olive oil and lightly season with cracked black pepper and course sea salt, place in fridge for half hour, remove and place on preheated griddle until medium rare as it will keep cooking once removed, if you over cook it, it will become tough and rubbery. Tuna are far better and more versitle in my opinion, sushi to steaks. Cheers BM
