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Hawaiian Blue Marlin

April 11, 2011

Beautiful, light, delicious.

When you get beautiful, world-class fresh seafood like blue marlin from Hawaii, you don’t necessarily need to do much to prepare it to perfection. The kitchen at Michael’s New York seasons the fish super-simply with just salt and pepper and quickly cooks it until tender and moist. We add lemon wedges to squeeze over the fillet, and accompany it with a refreshingly light salad of roasted beets, Hass avocado, and baby spinach leaves (topped with a dollop  of sour cream). It’s a satisfying special that won’t throw you off your diet—the perfect springtime lunch or dinner.

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