Fried Marlin and Eggplant

Fried Marlin and Eggplant

The steaming eggplant brings out the best in the swordfish.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

3 fillets


proper amount

a dash

proper amount

cooking oil

proper amount


1 tbsp


  1. Divide the marlin into 1 cm (1/2 in) thick edible size pieces. Lightly cover in salt.
  2. Slice the eggplants into slightly thicker rounds at an angle.
  3. Completely cover both (1) and (2) in flour and fry in cooking oil. Once done, remove and clean the fry pan well.
  4. Boil (A) in the fry pan. Return both the marlin and eggplant to the pan and mix well.
  5. Arrange all on a plate and sprinkle 1 cm (1/2 in) long pieces of mitsuba on top.

Cooking Basics

Eggplants - rounds

Remove the stem of the eggplant, and slice at consistent widths from end to end.


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