Sautéed Marlin with Herb Sauce Print Email

6 ounces Kajiki (Pacific Blue marlin) fillet
Enough flour to dredge fish
3 tablespoons butter
1 teaspoon garlic, minced
1 teaspoon capers
2 tablespoons, plus 1 teaspoon prepared pesto
1/2 ounce white wine
5 medium-sized mushrooms, sliced

Divide marlin into 2 slices. Dredge fish in flour. Heat butter in a skillet. Brown fish lightly.

Remove fish from pan and place on serving plates. Using remaining butter in pan, add garlic, capers, pesto and mushrooms. Saute lightly; add white wine. Simmer for a few minutes, then pour over fish on serving plate. Makes 2 servings.