Kamias isn’t always available but when they are, I can’t resist using them in a dish. If you can’t find kamias, tomatillos, gooseberries, guava or green mangoes would go great. The key is to find a sour crunchy fruit to play great contrast with the fish. As for the marlin, it can be replaced with tuna, sword fish or any fish that holds up great to grilling. Great for summertime!
Ingredients (serves 4)
4 marlin fillets, about 100 – 120 g each
1 tbsps paprika
2 tsps of cayenne pepper
2 tsps cumin
6-8 pcs of Kamias, cut into small cubes
1 tomato cut into cubes
1 shallot, minced
1 clove garlic, minced
1 small bunch cilantro leaves, minced
1 calamansi
4 large flour tortillas
salt and pepper
4 tbsps olive oil
Directions
- In a bowl, mix together Kamias, cilantro, shallot, garlic and tomatoes. Season with calamansi juice and 2 tbsps of olive oil. Chill.
- Meanwhile, heat up a saute pan with the remaining oil. Season marlin with paprika, cayenne, cumin, salt and pepper.
- Sear the marlin on one side for about 2 minutes. Turn them over and finish cooking for 1 minute more.
- Toast the tortillas in the oven until warm.
- Serve the fish with the salsa on top and tortillas on the side.
