Marlin in green pepper and tomato sauce

Our chief sports sub Jonesy has been looking for a new career that will make him a pot load of money. His search has been going on for years, so I am reliably informed.
Every week he will come in, like some latter-day Yosser Hughes of Boys from the Blackstuff fame, and announce: "I could do that... go on Gissa job."
Recent ideas that have come from the fertile area of his mind reserved for making a quick buck have included taking over our local hostelry (or dive as we like to call it) and turning it into a trendy wine bar and forming our own CSI team. His idea was CSI Wapping and he gave certain members of the staff jobs in his new "regime", pronouncing that Critch would be the explosive expert because he would like to "blow things up".
All very amusing but it took a new twist in the Cape Horner on Thursday night when he arrived shortly after Screws' celebrity lawyer Tom Crony joined our motley crew. Taking a quick peak at what the legal eagle was inbibing, Jonesy quickly declared he would have a pint of IPA, too.
Now, for a man who normally quaffs lager, this was a great break with tradition, and it soon dawned on us that he was actually intending to become a Crony clone.
All became clear when he turned to Critch, who is in the middle of house hunting in the Essex countryside, and announced: "I know Critch... I'll do your conveyancing. I could be a lawyer, honestly. I could do that... gissa job!"
None of us were entirely convinced, particularly the ambushed Critch.

The other day Mrs Rippers put her head round the door with a very concerned look on her face.
"Come here," she said.
"What's wrong?" I asked, but she was staying schtum.
I dropped what I was doing and joined her in the bathroom where it immediately became clear something strange was afoot.
There was this strange buzzing noise, like a drilling sound.
We wondered whether maybe there was a problem with the plumbing, or perhaps someone was attempting to drill there way into our bathroom from outside, a kind of super rat that would make Ridsdale seem merely a slight inconvenience.
As my ears adjusted, though, I was able to track down the source of the sound.
In a little beaker, just above the sink, my wife's vibrating toothbrush was still going strong.
She looked rather sheepish when I showed her the root of the problem.

I've had some marlin steaks in the freezer for some time now. I bought them from a company called Good Taste Foods who come around in a van and sell you all kinds of weird and wonderful products for your freezer.
I purchased a carton of exotic fish, not realising that some of them were not suitable for pregnant ladies - particularly the marlin and swordfish. Hence why they have been sitting in the freezer since then.
No matter, casting around for something for lunch the other day I decided it was high time I cooked the marlin. Finding a recipe on the good old internet, and slightly altering it, I set about the task with gusto.
INGREDIENTS
2 Marlin steaks
half a chopped onion
A chopped green pepper
6 ozs tomato sauce (ketchup)
Half a tin of tomatoes
1 tsp worcestershire sauce
a handful of chilli flakes

TO DO:
Put a tablespoon or so of oil in frying pan
Heat, then fry the onions and green pepper for five minutes.
Add salt and pepper
Add in the tomato sauce and worcestershire sauce and continue cooking for 5 minutes.
Then add the half tin of tomatoes and chilli flakes.
Bring to boil then pour the whole lot over the marlin in an ovenproof dish.
Cook in the oven at gas mark 4 for 15 to 20 minutes.
I had this with some cheese potato wedges with one of those packets you can get by Schwarz's or the like.
Very tasty, quite firm fish. A bit like eating a chewy pork chop. And very nice they were, too.