1 lb. marlin, sliced into 1/4-inch medallions
1/2 cup flour
salt & pepper to taste
1/4 cup butter
1 tbs. olive oil
juice of 1 lemon
2 tbs. fresh chopped parsley
2 garlic cloves, chopped
1 tbs. capers

Dredge marlin in flour and sprinkle with salt & pepper.   Melt 3 tbs. butter with
oil in skillet.  When butter foams add marlin and cook over medium-high heat
about 1 min. on each side.  Place marlin on warm platter, add 1 tbs. butter &
lemon juice to skillet.  Cook and stir to dissolve juices attached to bottom of
skillet.  Stir in parsley, garlic and capers.  Spoon over marlin, serve immediately.