Part 3/7:
The host transitions to creating a flavorful marinade, emphasizing the need for fresh ingredients. He combines the juice of two limes, eight cloves of crushed garlic, and a hint of chili pepper, which adds a distinctive taste that doesn’t overpower the fish's natural flavor.
Furthermore, he introduces a special spice blend called "Limão Pepper," designed specifically for poultry and fish. If unavailable, he suggests alternatives such as smoked paprika or a mix of common spices found in stores. The importance of balancing spices is stressed as he lightly adds salt and olive oil to emphasize the fish's taste.