I’m not too experienced in preparing Mexican food but I’d love to learn and try something like what I posted.
I don’t speak Spanish (so the recipe is a bit tough to follow), but I want to do something with a savory, fresh-tasting marinade or sauce on a whole fish grilled over charcoal for some nice textures and smoke taste.
I’m lucky to have access to a lot of Mexican grocery stores to pick up whatever I need.
Anyone have a recipe that fits the bill? Also feel free to add your thoughts even if your favorite doesn’t match my criteria, or if you have ideas for side dishes!
by MustardIsDecent
6 Comments
Many sea food restaurants located in Jalisco/Nayarit they usually have “Pescado Sarandeado”, it’s like a barbacue fish, it’s a top dish
Pescado empapelado.
Zarandeado from Nyarit is DELICIOUS
I am from Sinaloa, there is a small city Guamuchil where you can find the best “Pescado Zarandeado”. To me the beauty of this dish is you can finish it in diverse ways. Let me explain:
#1 Go get a nice Red Snapper ask them.to remove the scales and to open it “as a book” because your plan is “zarandearlo”. Remove the squeleton too.
#2 At home, with your index finger open vertical lines on the fish meat until you barely can touch the skin (from the inside).
#3 Sparkle.salt and pepper all over the meat. Now, on every vertical cut you made insert onion and serrano chile (or california if hot.chile is not.your thing)
#4 Place the fish on the zarandeado griller and close it to avoid any movement while grilling over mezquite coal.
#5 Place the griller meat side first for 2 minutes to seal the meat.
#6 Turn the griller skin side for 5 to 10 minutes or until you see fish juices bubbling, then you can cover the meat surface with:
6.1 Mixture of Olive oil and balsamic vinegar.
6.2 Mixture of Butter (Real stuff) and your preferer spices.
6.3 Just Mayo.
6.4 Mexico Lindo hot sauce and lemon juice.
#7 Once done you will flip the griller and allow the coal’s heat to sear the fish surface.
AND THAT’S IT! YOU CAN TRY DIFFERENT VARIATION WITH FISHES AND SAUCES INDICATED ON POINT #6
Make “pico de gallo” salse with onion, tomato, cilantro, chile serrano or jalapeño, saot, pepper and small amount of lemon juice.
Heat some corn tortillas and BUEN PROVECHO.
From Veracruz, I love love love Mojarra Al Mojo de Ajo. Specially the meat around the gills, so tender
Tikin Xic