Tinanglad na marlin
1/2 kg. marlin belly, cut into 1 1/2-inch cubes
1 lemongrass bulb, white part finely chopped
juice of 1 calamansi or dayap
1 tsp. white pepper
1. Marinate blue marlin for at least 3–4 hours.
2. Skewer fish on very firm stalks of lemongrass then grill.