1/1 Photo of Pacific Blue Marlin (Kajiki)
Jim Weller's Note:
Marlin is very firm fleshed so you can use your favourite tuna or swordfish recipe. It grills very nicely.
My Private Note
Units: US | Metric
- 1Lightly season fish with garlic salt and pepper.
- 2Then dust in flour and roll in egg.
- 3Next roll in bread crumbs.
- 4Heat skillet and melt butter.
- 5Squeeze lemon juice in and add about 1/2 the capers.
- 6Cook 1/2 the fish then add the rest of the capers and cook the other half.
- 7Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.
- 8Expensive 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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Nutritional Facts for Pacific Blue Marlin (Kajiki)
Serving Size: 1 (36 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 111.1
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 6.4 g
- Cholesterol 98.8 mg
- Sodium 159.9 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.1 g
- Sugars 0.1 g
- Protein 2.6 g
The following items or measurements are not included: