Although there are many recipes that we have made with fish in WTP all these years, it is true that sometimes, especially when we catch white fish out of seasonthey are a bit more bland.
Whether it is grilled fish, baked fish or fried fish, but the reality is that sometimes the fish is not at its perfect point and they need an extra point to be more tasty.
On this occasion, we are going to resort to a trick that Karlos Arguiñano gives us from his program to make a marinade for fish that will come in handy for any type of species. In this case, Karlos Arguiñano used a swordfish that he cut into small cubes and then coated in chickpea flour, but the same marinade can be used for any type of fish, whether white or blue.
It is true that it is a very simple marinade recipe that can be better those fish that do not crumble easily such as swordfish, tuna, dogfish, bonito or even salmon.
We can also use this fish dressing or this marinade to marinate some very common fish such as sea bass, sea bream, sea bass, cod and even hake, as we can use this base to later fry or grill them.
This time, what the Gipuzkoan chef uses is a mixture of certain spices such as oregano, cumin, paprika, and a bay leafwhere he also adds a part of vinegar-based liquid (half a glass), water (another half a glass) and a couple of minced garlic cloves.
To taste, as always when we make these marinades, we can change some species that we like more for others, even giving a little color with touches like turmeric or curry. We could also vary the type of vinegar, using apple cider vinegar, rice vinegar or even sherry vinegar or even adding a touch of soy sauce.
Although we do not know how much of a trick the last step of the recipe can be described, what is clear is that after marinating the fish we must dry it conscience because it will already have taken enough flavor.
Ilsa Bowl INOX, 24 cm, Stainless Steel, Silver
In addition, the Beasaín chef recommends that we first make the marinade in a small bowl and, later, in a larger bowl, add the marinade with the fish and let’s close well with plastic wrap so that it does not acquire other odors.
Images | iStock/Freepik
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