Pacific Blue Marlin (Kajiki)

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“Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.”

Ingredients Nutrition


  1. Lightly season fish with garlic salt and pepper.
  2. Then dust in flour and roll in egg.
  3. Next roll in bread crumbs.
  4. Heat skillet and melt butter.
  5. Squeeze lemon juice in and add about 1/2 the capers.
  6. Cook 1/2 the fish then add the rest of the capers and cook the other half.
  7. Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.
  8. Expensive but it only takes a bit in a dish so worth it. If you don't have any, you might try green olives for a similar effect but use more and chop fine.

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