Marinade with fresh tomatoes, onions and spices
1 serving
10 minutes
Tomatoes can also play the role of an acidic component in a marinade. But, in addition to the acidity, they have a special taste, which, combined with khmeli-suneli, sends our taste buds straight to Georgia. The marinade is quite strong and spicy, so choose it for those types of fish that require serious tuning of the taste before frying - for example, for mackerel, which many people find sharp, as well as catfish or carp, to beat off the muddy smell.
1
Cut the tomatoes in half and grate them, leaving the skin in your hand.
- Tomatoes: 3 pieces
2
Place the tomato puree in a marinating container.
- Tomatoes: 3 pieces
3
Also add the sliced onion cut into large rings there.
- Onion: 4 heads
4
Add crushed garlic cloves.
- Garlic: 4 cloves
5
Mix the marinade well by hand, mashing the onion.
- Onion: 4 heads
6
Place the fish fillet (whole or cut into cubes for kebabs) skin side down in the marinade, sprinkle with spices, salt, and sugar, and let it marinate for 1 hour at room temperature or overnight in the refrigerator.
- Fish seasoning: to taste
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
