Instructions: Prepare barbecue (med-high heat) or preheat broiler. Brush Marlin generously with olive oil and season with salt and pepper. Grill or broil until cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Serve Marlin with corn tortillas, lime wedges, cabbage, Pico de Gallo and sour cream, allowing guests to assemble their own tacos.

Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion bunch, thinly sliced 2 jalapeno chilies, seeded, diced 2 T. olive oil 1 T. red wine vinegar

Combine all ingredients in bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Store at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.