Platica Brine
To prepare a delicious grilled fish recipe, we start by choosing a fresh fish, which can be filleted or whole, depending on personal preferences. Once the fish is cleaned and gutted, it's time to marinate it. We wash it well under a stream of cold water, then let it drain in a bowl. We add a pinch of coarse salt, which will not only enhance the flavor of the fish but will also help draw out moisture. It is ideal to let the fish sit in salt for a few minutes; however, for an even deeper flavor, I recommend salting it in the evening and letting it rest in the fridge until the next day.
After the fish has been salted, we prepare the grill with charcoal. It is important that before placing the fish on the grill, the coals are well heated, but not on fire, rather at an even heat. We place the fish on the grill and let it cook on both sides, being careful not to turn it too quickly to avoid breaking it apart. When the skin becomes crispy and easily pulls away from the grill, we know it's the right time to turn the fish.
Once the fish is cooked, we use the back of a knife blade to remove any light char from its surface, which may give it an unpleasant appearance. Next, we turn our attention to preparing the sauce. In a pot, we bring 200 ml of water to a boil and add freshly squeezed lemon juice, salt, and pepper, along with our favorite dehydrated vegetables, which will add an intense flavor and a note of freshness. After a few boils, we add sliced garlic and a pinch of thyme, which will provide an extra touch of flavor. Finally, we turn off the heat and add finely chopped parsley and sliced hot pepper for a touch of spice.
This aromatic broth is poured hot over the baked fish, and then we cover the dish with a lid for a few minutes so that the flavors meld perfectly. The final result will be a juicy fish, full of flavors, which can be served with a generous portion of warm polenta to complete this traditional meal. Enjoy your meal!
Ingredients: 1 - 1.5 kg of fresh pike, 100 ml of homemade tomato juice with peppers, 7-8 cloves of garlic, salt, pepper, thyme, one hot pepper, fresh parsley, one tablespoon of dehydrated vegetables
