Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Pescado Zarendeado


gulfporter
 Share

Recommended Posts

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.

  • Like 1
Link to comment
Share on other sites

 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...