No-sodium Blue Marlin with Lemon Recipe

Do you know the ideal sodium intake is just a teaspoon? And when I say sodium, I’m not just talking about salt. It includes anything with sodium (or a dash of saltiness) such as cheese, butter, soy sauce, catsup, and all processed food and canned goods.

Ever since I learned about this, as well as the danger of having too much salt in the body, I decided to consume less of it by TRYING (yes, trying! I still need a lot of discipline with regards to food) a low to no-sodium diet.

But how do you do that?

You substitute salt with herbs and spices!

Here’s one recipe I just figured out a couple of hours ago:

  • 1 pc blue marlin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Spanish paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp oregano
  • 1/2 tsp cumin powder
  • 1/2 lemon


1. Squeeze the lemon, making sure both sides of the fish are perfectly covered.

2. Add the herbs and spices.

3. Set the fish aside for at least an hour (I didn’t, though, because I wasn’t that patient, but I definitely feel it will taste a lot better when marinated for a bit).

4. Heat the pan and pour oil.

5. Slowly place the fish, wait for five minutes, and turn the other side. See to it both sides are cooked (it should turn a little brown), but don’t overcook it (or let it sit in the pan for so long). You want to keep the fish’s tenderness.

6. Then serve!

I would have loved to add some tomatoes, but I couldn’t find any.

How does it taste? It tastes good! 🙂 It has its hint of spiciness, the entire dish is fragrant, and the ingredients don’t overpower the real taste of the fish. I had a grand time cooking and eating it. I paired with a bowl of brown rice, and finished my lunch by downing Yakult.

Yup, it’s a healthy, healthy lunch for me.


My Main Priority

Let me begin my blog post by saying thank you to that one person who decided to nominate me in the upcoming Best Cebu Blogs. I am deeply thrilled, flattered, and honored. It warms my heart to know someone reads my own online nook. 🙂

Anyway, a while ago, over Sbarro’s baked zittis and pizzas, Bernard, my mom, my sister, and I were talking about plans. I can’t share what they are yet for fear they may not eventually come to fruition and I would have to bow my head down in shame.  But let me tell you, we’re all excited. At the very least, they motivated us to dream more and big. We’re an old bunch, actually, the youngest already twenty-one. However, I’d like to think we’re testaments motivations and inspirations are not bound by anything. They’re free, fun, engaging, and make life worth living for.

Needless to say, no matter how grand they are, they are not on top of my priorities. My number one concern is Chucks’s neuterization.

I know, we should have done this a long time ago, but we pitied him then. He was fragile and scared. Most of all, we hadn’t really thought we could come to this point, when our days are filled with his catty cries and pleas of “Let me out.” It’s already getting on my nerves.

So after reading and rereading other pet owners’ experiences, expert advice, and loads of cat-related articles, we decided the best recourse is to have him netured: it will make him less hostile against other animals, especially cats; he’ll be a lot calmer; his chances of getting serious diseases will reduce; and he’ll stop begging us day in and out.

We already have a vet clinic, but we might go back to the very first one who took great care of him. We’ve read a lot of negative reviews about the former. Neuterization isn’t a simple process, so we want to make sure he’s properly taken care of.

My only wish is he doesn’t suffer from any form of infection or illness during his recovery. It will ease our worries.

Crossing fingers, definitely.