Spicy marinade with citrus fruits, fish and shellfish

This marinade with flavors that recall the tropical seas is excellent for many preparations of cuts of fish in large pieces, molluscs and crustaceans.

The spicy sour taste and the relatively long marinade time make it possible to obtain a perfect flavor with a short grilling.

Success is guaranteed!

Cooking times vary depending on the type of fish used and the size of the individual pieces.

The best results are obtained with pieces that do not exceed two pounds of weight.

Ingredients, for approx. 700 grams of fish:

Preparation:

Squeeze the orange and lime, briefly set aside the juice and cut out the rind as required.
Crush the peel of the two citrus fruits in the mortar, garlic, coriander and all the other spices.

Tie them in a mortar with about a quarter of the olive oil and mix them with a whisk to mix with the rest of the oil and citrus juice.
Set aside a few tablespoons of marinade in the fridge: they will be used to dress, on the table, when serving!

Clean and prepare the fish:

Dip the various pieces in the marinade so that they are well covered and turn them, if necessary, after about two hours.

The marinade should last from four to five hours, in the refrigerator.

Before cooking, on the hot embers, remove the various pieces from the marinade, which must be removed - not reused, and let them drain the marinade well, placing them on a wire rack.

Then pass them with a little olive oil and a little olive oil and salt them.

Cook directly on the grill (do not use indirect cooking) and turn halfway through cooking.

The marinade reserved at the beginning of preparation will now be served on the table:
pass it aside, in a small bowl, to flavor and season,.

Buon appetito!

ADVICES AND NOTES:

• In the case of squid or cuttlefish, drain the marinade well from the inside as well; or possibly dry the inside with the help of absorbent paper.