Instructions: Seafood Alternatives: tuna

Rinse the fish under cold water and pat dry with paper towels. With a mortar and pestle, crack the peppercorns until they are a coarsely and finely cracked mixture. Evenly coat both sides of the Marlin steaks with the crushed peppercorns.

Heat the olive oil in a heavy skillet over medium high heat. Add the fish and immediately reduce the heat to medium. Season to taste with salt. Cook for 5 minutes, then turn and cook on the other side until the center of the fish is just opaque, 4 to 5 minutes longer.

This recipe yields 2 servings.

Comments: Pepper, the "master spice," struts its pungent stuff in this simple dish.

This recipe uses white pepper for a sharper bite, but black peppercorns can be used instead.

If you dont have a mortar and pestle, pour the peppercorns into a plastic bag, then slip the plastic bag into a paper bag. Place the bag on a hard surface and use a heavy skillet, a sturdy rolling pin or a heavy can to crush the peppercorns.

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