My mexican fish (pescado zarandeado). Slit the fish, brush with garlic oil on inside the fish and season with pepper. Paint the marinade over liberally and place in wire basket. Remove from grill. serve with salsa and tortillas. enjoy 😊 In Mexico, the fish for this dish is typically split in half from head to tail, leaving in most of the bones.
Pescado zarandeado is a signature dish of the Mexican Nayarit region.
It is a unique grilled fish dish served along Mexico's Pacific Coast.
It uses a chile and garlic-based seasoning paste and a final glazing of flavored mayonnaise before it goes on the grill.
You can cook My mexican fish (pescado zarandeado) using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of My mexican fish (pescado zarandeado)
- You need As required of Onion, garlic cloves, tomatoes.
- Prepare as required of Lemon juice.
- Prepare 2 of red chillies, soaked for 10 mins, drained.
- Prepare as needed of Vegetable oil.
- Prepare as required of Spices.
- You need 1 of white fleshed fish, gutted but not scaled.
The Zarandeado Style fish is a recipe from the north of Mexico, a place call, Nayarit, but Sinaloa, another state in the north of Mexico, has adopted the recipe as well, so my recipe comes from Sinaloa because my mum was born there, but in my family we tent to add white wine to make the fish even more tastier and also because in Baja California, the state where I am from, we have one of the most important wine regions in Mexico, Valle de Guadalupe. Put fish on large tray with sides and pour lemon juice mixture onto fish. Poke/pat juice into fish Sprinkle lightly with Worcestershire sauce, coarse black pepper and kosher or rock salt. Fasten fish onto a rack suitable for grilling.
My mexican fish (pescado zarandeado) step by step
- For marination... Heat oil in pan over medium heat. Sweat the onion and garlic in pan until translucent and softened..
- Add tomatoes and softened chillies and lemon juice and for 15 mins until the paste is thick. Then blend with stick blender until smooth..
- Remove from heat and leave to cool. When mix gets cool. Slit the fish, brush with garlic oil on inside the fish and season with pepper. Paint the marinade over liberally and place in wire basket..
- Turn frequently for abt 8 mins or until fish is cooked..
- Remove from grill.. serve with salsa and tortillas. enjoy 😊.
Grill fish over hot coals with the skin. Caldo de Pescado (Mexican Fish Broth) Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous "Mercado Negro" a fish market where you can find very fresh produce. Since I was a child my family […] To make the marinade for the fish, heat the vegetable oil in a saucepan over medium heat. Sweat the onion and garlic in a pan until translucent and softened.