Who knows a really good “Pescado Sarandeado” (Barbecued Fish) recipe?
mini.meh0 asked:
You can post the recipe here, or you can link me to one, But I haven’t been able to find a website that really breaks it down.
Does anyone have an idea?
This entry was posted on Friday, May 14th, 2010 at 3:12 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 14th, 2008 at 8:41 pm
I found this may be this can help you.. I try to tanslated but I couldn’t
Pescado Zarandeado
In Mexico, the fish for this dish is typically split in half from head to tail, leaving in most of the bones. At Tino’s, the famous Fish Zarandeado place near Puerto Vallarta, they split the fish, but remove the backbone. The two marinated sides (imagine them as fillets with head, tail and rib bones still in place) get grilled along with the marinated backbone—making it easier for guests to enjoy the fish, but not depriving them of the tasty nuggets around the backbone. If you’re not a wizard with a knife, simply have the fishmonger fillet your fish, but keep the bones to marinate and grill along with the boneless parts.
The strong Asian influence along Mexico’s west coast surfaces in the use of soy sauce in the marinade and Chinese toasted chiles in oil as a condiment. But I’ve never quite understood why Tino’s marinade starts with achiote, a spice that’s used almost no regional Mexican cooking except that of the Yucatan. My marinade echoes Tino’s quite accurately, except that I’ve replaced achiote with ancho chile puree.
Serves 4
4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces
1 8-ounce can tomato sauce
2 garlic cloves, peeled
3 tablespoons soy sauce
3 tablespoons Worcestershire
Salt
1 3-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones
Oil for brushing or spraying the basket and fish
12 warm corn tortillas
1 medium red onion, thinly sliced, for serving
2 limes, cut into wedges, for serving
Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)
In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a plate on top to keep them submerged.
Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Add 1?2 cup of the soaking liquid, along with the tomato sauce, garlic, soy and Worcestershire. Blend to a smooth puree. Press through a medium-mesh sieve into a bowl. Taste and season highly with salt, usually about 2 teaspoons.
Cut 1?2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aide in marinade penetration). Sprinkle with both sides with salt. Spread or brush about 3 tablespoons of the marinade over both sides of the fish—spread some on the bones as well. You’ll probably have marinade leftover for another round of fish. (It’ll keep for a couple of weeks in the refrigerator.)
Turn on a gas grill to medium or light a charcoal fire and let it burn to until the coals are covered with white ash. Lay a grill basket over the fire. When quite hot, brush or spray the basket generously with oil. Spray or lightly brush the fish with oil, then lay the oiled-side down on the basket; spray or brush the other side. Close the basket and cook lay over the fire. Cook, turning every 3 or 4 minutes, until the fish is cooked through but still juicy—a 3-pound snapper typically takes 10 to 15 minutes.
Gently and carefully open the basket and remove the fish to a platter. Serve with warm tortillas, red onion, lime and toasted chiles for making very tasty soft tacos.
hope this can help you…
November 16th, 2008 at 4:41 am
This most typical dish originated on the isle of Mexcaltitan. It is usually prepared with the “pargo” fish (sea bream), one that does not readily dry out when exposed to heat because of the fat content of its skin. The fish is smoked over a manglar wood and palm frond fire and is previously marinated in a combination of lemon juice, soy sauce and chile. This is then served on large platters accompanied by sliced onion, tomato and cucumber, tortillas tostadas and a special salsa. Truly Unique!
Pescado Sarandeado Ipala…
Pescado Zarandeado…
…
…
…
…
…
…
…