Grilled Marlin with Aligue Sauce Recipe

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.