Marisco Tino's Pescado Zarandeado (Whole Grilled Fish)
- 3/4 cup light soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 4 fresh serrano chiles, finely chopped
- 1 Tbsp dried oregano leaves
- 1 Tbsp black peppercorns
- 4 lbs whole fish (red snapper, sea bass, porgy or mullet) cleaned, cut along the spine and scaled
- 4 cups water
- 1 1/2 lbs ripe tomatoes, chopped
- 8 fresh serrano chiles
- 3 large cloves garlic, peeled
- 1 medium white onion, peeled and quartered
- Salt to taste
- 2 cucumbers, peeled and thinly sliced
- 2 medium white onions, peeled and thinly sliced
- Hot corn tortillas
To do this over a wood or coal fire, you will need 2 pounds charcoal or wood. Light the fire and let burn until white ash forms on the coals and flames subside. The fish should be cooked over a gentle fire.
Prepare the fish: Combine soy sauce, olive oil, lime juice, chiles, oregano and black peppercorns. Place the fish in a shallow baking dish and pour the marinade over the fish and let stand for 30 minutes.
Cook the fish over a low fire and baste with marinade. Continue basting until fish is cooked. Skin must be crisp and the flesh should be moist and flaky.
Meanwhile, prepare the sauce: Bring the water to a boil in a medium saucepan. Add the tomatoes, chiles, garlic and onion and cook uncovered for 20 minutes. Cool and puree the sauce in a blender or a food processor. Season with salt.
To serve, transfer the fish to a large platter and cover with the tomato sauce. Garnish the edges of the platter with the cucumber and onion slices and serve with freshly made corn tortillas.
NOTE: The fish could also be broiled in the oven, just do it more slowly than you would a steak or other meat.Makes 4 Source:
Submitted by: Recipe Group Member
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