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1 lb. marlin, sliced into 1/4-inch medallions
1/2 cup flour
salt & pepper to taste
1/4 cup butter
1 tbs. olive oil
juice of 1 lemon
2 tbs. fresh chopped parsley
2 garlic cloves, chopped
1 tbs. capers
Dredge marlin in flour and sprinkle with salt & pepper. Melt 3 tbs. butter with
oil in skillet. When butter foams add marlin and cook over medium-high heat
about 1 min. on each side. Place marlin on warm platter, add 1 tbs. butter &
lemon juice to skillet. Cook and stir to dissolve juices attached to bottom of
skillet. Stir in parsley, garlic and capers. Spoon over marlin, serve immediately.
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