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?
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December 30th, 2008 at 12:05 pm
I found this one for you…
***PescadoSarandeado***
achiote pepper paste (1/2 of bar)
olive oil
garlic
pepper
1/4 to 1/2 of onion, finely chopped
chicken stock + water to form paste
pinch of sesame seeds (optional)
Blend all ingredients in a blender. Heat in saucepan and reduce to thick consistency. Cool.
Prepare small white fish (6-8 inches) by scaling, then cutting in half to butterfly so that both halves of fish lay flat with flesh up (skin down). Brush fish with achiote pepper sauce and let marinate for 15 +/- minutes. Grill and brush with additional sauce while cooking. Remove when fish begins to flake and serve immediately with rice (arroz), fresh salsa and warm corn tortillas.
***Mexican Style Grilled Fish (Sarandeado)***
Mexican Style Grilled fish (Sarandeado) Ingredients
4 pound Whole black bass or snapper with head and scales 1 tablespoon Worcestershire sauce
5 medium Mexican Lemons – enough for 1.5 – 2 cups jui 1/2 teaspoon Pepper coarse ground
1 medium chili Serrano 1/2 teaspoon Salt Kosher or coarse gorund
Instructions for Mexican Style Grilled fish (Sarandeado)
1. Place fish with backbone down on board and partially filet from open side (belly) down toward backbone. Do not cut through the fish. Repeat on other half of fish. Fish will appear to have two large filets with bones sticking up in the middle. The fleshy part of the fish will still be attached to the outer layer of skin. Open fish into a large flat piece; push the bone layer down onto one or the other side of the fish.
2. Mix lemon juice with one chile Serrano in blender. Put fish on large tray with sides and pour lemon juice mixture onto fish. Poke/pat juice into fish Sprinkle lightly with Worcestershire sauce, coarse black pepper and kosher or rock salt. Poke/pat spices into fish and let marinate for 30 or so minutes.
3. Fasten fish onto a rack suitable for grilling. Grill fish over hot coals with the skin side down. Brush with additional lemon juice as needed. When fish is done, flip fish to brown on open side.
4. Note – grilling takes about 45 minutes, depending on size of fish.
NOTE: Mexican Lemons (Limones) are closely approximated by Key Limes.
December 30th, 2008 at 12:49 pm
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…
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