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Pan-Fried Blue Marlin

It's becoming my husband and I's routine to go to the wet market nearby every Saturday morning to buy fresh seafood. The scent of the real market, although not appealing, is overpowered by the freshness and cheapness of the products that you'll see. This time we bought slices of blue marlin. I don't have any recipe in mind when we bought it. I just knew it's gonna be good. It's my first time cooking a blue marlin so I decided to keep it simple and somehow try to replicate how they do it in the restaurants. So it was, Pan-Fried Blue Marlin.


Seasoning mix
Chili flakes
Green Peas


Prepare the lemon. Roll the lemon on a firm table with your hand. You need to do this so when you squeeze the lemon, you'll get more juice.

Prepare the fish. Rinse it with water to remove remaining blood. Rub it with salt, pepper, seasoning mix, and chili flakes. Squeeze half of the lemon on it.

Pan-fry the fish. In medium heat, put one tablespoon of butter on the pan. Add a little oil so the butter will not get burned easily. Put the fish on the pan. Flip it after five minutes or once it turns brown.

Cook the side dish. In a smaller pan, heat butter and then add corn kernels, green peas and diced carrots. You may use the packed mixed vegetables available in grocery stores. Add a little salt, pepper, and sugar to taste.

Prepare the sauce. Melt two tablespoons of butter in a pan. Add seasoning mix and a teaspoon of chili flakes. Lastly, squeeze the remaining half lemon.

Plating. Lay them out on the plate just like how they do it in the restaurants. Slice some lemon for garnishing. It's always a plus factor if it's appealing to the eyes.

Bon appetite!


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