Servings: 4
Ingredients:
14 oz tope shark, diced (Swordfish can be substituted)
3 cloves garlic, crushed
Pinch of oregano
2 bay leaves
Sweet pimentón
Wine vinegar
Juice of half a lemon
Semolina flour
Salt
Olive oil
Preparation:
The day before you need this tapa, prepare a marinade of lemon juice, bay leaves, oregano, pimentón, salt and vinegar to taste and marinate the fish in it overnight. Just before serving, heat plenty of oil in a frying pan. Remove the fish from the marinade, shake off excess liquid, coat in semolina flour, and cook in the very hot oil until golden. Serve immediately. This recipe can also be made with swordfish.
Recipe courtesy of Spain GourmeTour magazine.
