Peppercorn-Crusted Marlin With Mashed Potatoes Recipe

Ingredients

• 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

Directions

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.