During most of my weekend market forays in Cavite City one or two fish vendors have slices of blue marlin, whose delicate white flesh is among my favorites in the world. I don't buy often, though, since its cost per kilo is usually double that of the more common fish, and if I stick to my budget we'd run out of fish to cook midway into the week.
And it is just right, for it feels sinful to be frequently indulging in its luscious, succulent flesh. So I buy only for special occasions, or when there had been the same offerings for weeks in a row, just to break the monotony.
I love blue marlin with lemon-butter and crispy garlic. About a fourth of a bar of good-quality butter (approximately 50 grams) is melted, then mixed with the juice of one lemon. This is good for one kilo of fish - thinly sliced and grilled, then seasoned with salt and pepper. The lemon-butter is poured on the cooked fish, then sprinkled with crisply fried minced garlic, a home-made bottle of which I always have in stock.
When the blue marlin is particularly fresh I slice it into small cubes and steam - my preferred mode of cooking as it results in buttery-soft morsels that tastes almost orgasmic, and a thousand times tastier than the most delicious pork dish. The same lemon-butter is doused on the cubes and topped with garlic.