A Mazatlan Treat – Marlin Paté

Nov 1, 2013 by

www.JamesandShilo.comFrom Shilo’s laptop (sitting on our deck over-looking the calm ocean waters sparkling in the sunlight) on Friday moring…

James and I find that veggies, meat and rice are the staples in our weekly menu, so when we moved to Mazatlan, Mexico this time two years ago, I was excited to expand our home-cooking repetoir into fish and other delights from the sea! It took a bit longer to wade into these new waters than I expected, but we had our first BBQ’d fresh Mahi, Mahi success last week and just discovered this incredible local treat on the weekend ~ Marlin Pate! The recipe below is a large one, so you can half or quarter the recipe for smaller batches.

Smoky, delicious & traditional. Blend it until smooth or only blend partially, so it’s chunky (which we prefer)!

Enjoy!

www.JamesandShilo.comFrom the October issue of our local M! magazine (online):

“I think it’s safe to say that smoked marlin or tuna – marlin or atun ahumado – is a standby of just about every household in Mazatlán. Locals use this inexpensive, delicious and healthy ingredient in a variety of creative ways, including sautéed with (or without!) scrambled eggs for breakfast, as the main ingredient in an estofada, or stew, and as a spread, or paté, to be eaten with crackers. I also like to use it in a basic tuna salad for sandwiches or b

agels.

Paté is a classic Mazatleco recipe, and you’ll find it served at restaurants and parties and sold in stores all over town. It’s easy to make your own, though, and you can adjust seasonings and ingredients to suit your taste. This recipe for Marlin Paté is from Jennifer Swarts, and is part of a cookbook of her family’s recipes, “Live Long, Laugh Well and Eat ‘Til You’re Full.”

Smoked marlin and tuna can be found at most markets, but I prefer to get mine freshly smoked and without any added coloring from the pescaderia in Centro Historico, across from the fishermen in Playa Norte.

www.JamesandShilo.comMarlin Paté Recipe

1 kg. smoked marlin or tuna
12 oz. cream cheese, at room temperature
½ cup mayonnaise
¼ cup Dijon mustard
½ cup chopped red onion
4 cloves garlic
1 Roma tomato
1-2 jalapenos, deseeded
6 pinches salt or to taste
1 Tbsp. Worcestershire sauce
Juice of 1 lime

Toss everything into a food processor and blend until smooth. You may have to do this in two batches. Cover & chill for at least 4 hours. Serve with crackers or chips.”

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~ M! magazine article written by Jennifer Swarts & Janet Blaser

Source: www.maz-amor.com/eat-drink/kitchen-magician/789-marlin-pate