Malasugi (Swordfish) a la Marketman

When the weather is this hot, you want to stay in aswordfront of the stove for about 5 minutes max. This is a quick, delicious and elegant dish that takes about that long… I picked up a nice swordfish (malasugi) steak at Citra Mina that I had been meaning to try for several days. Defrosted, patted dry with a paper towel and sprinkled with salt and freshly cracked pepper it was ready to be cooked. I heated up a stainless steel pan, threw in a generous blob of butter and when this was hot put the fish into the pan. Cook for just 2 or so minutes until there is some caramelization (browning) of the skin. Flip it over and cook until just done; overcooking will toughen the meat of the fish. Take the swordfish out and place on serving platter. Add the juice of one lemon to the pan (no seeds), add some capers and a little more butter if you like. Once the sauce thickens slightly, pour over the swordfish and serve immediately. Literally 5 minutes in front of the stove. Delicious with some potatoes or steamed rice. The swordfish steak cost about P65 + all the other ingredients makes this about a PHP80 dish which is good for two if you have a vegetable or other side dish, or a hefty serving for one diner. Restaurants probably charge upwards of PHP380 for a dish like this… see how much cheaper it is to eat at home?


2 Responses

  1. Tried this with tilapia fillets that you can get in either the Salcedo market or in Pricemart at the fort…so yummy!

  2. Joey, glad you enjoyed the recipe. If you use dapa or cream dory fillets and omit the capers this is also really good.



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