Pacific Blue Marlin (Kajiki)

• 5 marlin steaks (3/4 inch thick)
• 3 teaspoons capers
• 2 lemon slices
• 2 eggs or 2 Egg Beaters egg substitute
• to taste flour (to coat)
• to taste breadcrumbs (to coat)
• 1/4 cup butter
• to taste garlic salt
• to taste pepper

1. Lightly season fish with garlic salt and pepper.
2. Then dust in flour and roll in egg.
3. Next roll in bread crumbs.
4. Heat skillet and melt butter.
5. Squeeze lemon juice in and add about 1/2 the capers.
6. Cook 1/2 the fish then add the rest of the capers and cook the other half.
7. Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.
8. Expensive but it only takes a bit in a dish so worth it. If you don't have any, you might try green olives for a similar effect but use more and chop fine.

capers, lemon slices, eggs, flour, breadcrumbs, butter, garlic salt, pepper

Taken from www.food.com/recipe/pacific-blue-marlin-kajiki-2970 (may not work)