Grilled Marlin with Aligue Sauce Recipe

Add an exciting seafood dish to your weekend spread.

This grilled fish is made more flavorful with an aligue (crab fat) and calamansi sauce. 

 

Grilled Marlin with Aligue Sauce Recipe

Christa Mendiola
Add an exciting seafood dish to your weekend spread.
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Filipino
Servings 4

Ingredients
  

Grilled Marlin with Aligue Sauce Ingredients

  • 1 kilo fish (use marlin collar or panga), cleaned
  • juice from 1 tablespoon grated ginger
  • 1 teaspoon Salt
  • 1/2 teaspoon ground black pepper
  • 1/2 Cup unsalted butter softened
  • 1 teaspoon Garlic finely chopped
  • 1/4 Cup crab fat (aligue)
  • 1/4 teaspoon chili pepper flakes
  • 1 teaspoon Salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Calamansi Juice

Instructions
 

  • Rub fish with ginger juice and let it sit for 30 minutes.
  • Preheat a charcoal grill.
  • Rinse fish, pat dry, and season with salt and pepper. Grill fish, skin side down, for 10 minutes. Turn fish and cook for 8 minutes more. Continue grilling until fish is completely cooked. Remove from griller, cover with foil, and set aside.
  • Make the aligue-calamansi sauce: Melt butter in a pan over medium heat. Sauté garlic, aligue, and chili pepper flakes for 2 to 3 minutes. Remove from heat then season with salt and pepper. Stir in calamansi juice. Transfer to a bowl.
  • Serve grilled panga drizzled with aligue-calamansi sauce, or serve sauce on the side.
Keyword grilled seafood
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