Update from thread asking for a grilled fish recipe

I went with a pescado zarandeado recipe from Rick Bayless. Not sure how people here feel about him or how authentic this preparation was but I thought it was delicious. The fish ended up moist with a crispy and savory skin that was a really satisfying contrast.

I used sea bream (what I had available) and for the marinade used guajillo and ancho dried peppers. I screwed up the butterflying but it was good enough to grill. Grilled it over medium-highish heat with lump charcoal and mostly used direct heat.

I also served it with some pickled onions I made, limes, grilled corn and spring onion, rice, and salsas and tortillas.

Not sure why I didn’t try something like this sooner but I’m excited to learn more dishes and nail this one down better!

by MustardIsDecent