RECIPE: TKG's Blue Marlin in Cilantro Salsa

Because its almost Holy Week and fish dishes are nom derigueur, I am sharing a simple and easy-to-cook but super healthy dish. For this recipe, I chose Blue Marlin but you can use any other fish.


250 g blue marlin, cubed
5-6 medium sized tomatoes, cubed
ginger slices
cilantro, 1 bunch
onions (optional)
2 tbs olive oil (Dona Elena)
rock salt, as desired
half lemon or lime (optional)

Make sure that the oil will coat the pan evenly, if not add some more. Fry the ginger slices until you can smell the aroma then add the tomatoes. Stir-fry and cover the pan so that the tomato will cook from its natural juice. You need to add the cilantro before the tomatoes get overcooked, then add some salt. Throw in the fish and coat it well with the sauce so that it will soak in the flavors. Cover and let it cook for a few more minutes then its done. Squeeze some lemon or lime for added flavor. Serves 2-3