Pescado Zarendeado

[gulfporter]

Grilled fish recipe from Mexico. 

 

Pescado Zarendeado

 

• 4 large dried ancho chiles
• 2 dried chiles de arból (omit if you prefer a milder sauce)
• ½ small onion, chopped
• 8 ounces canned tomato sauce
• 4 garlic cloves, peeled and sliced
• 3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice)
• 3 tablespoons Worcestershire sauce
• ½ teaspoon salt
• ½ cup mayonnaise
• 2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out. 

Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes.

Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend.

Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill.

Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed).

Place cooked fish on a large platter; use a spoon to remove the flesh.

Serve with fresh tortillas and pickled onions. Pass the reserved sauce.

Pickled Red Onions

Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.