Recipe of Tasty My mexican fish (pescado zarandeado)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, My mexican fish (pescado zarandeado). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

My mexican fish (pescado zarandeado) Recipe. Zarandeado means "shaken" or "disarranged", and the dish was probably given that name because during grilling, the fish is flipped back and forth several times over a wood fire or hot coals. The fishmonger and I started swapping recipes and somewhere in my memory I remembered Pescado Zarandeado.

You can cook My mexican fish (pescado zarandeado) using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of My mexican fish (pescado zarandeado)

1. Make ready of Onion, garlic cloves, tomatoes.
2. You need of Lemon juice.
3. It’s 2 of red chillies, soaked for 10 mins, drained.
4. Make ready of Vegetable oil.
5. You need of Spices.
6. You need 1 of white fleshed fish, gutted but not scaled.

Pescado Zarandeado is a fish that is smothered in chile and spices, then slowly smoke-grilled in mesquite while being continually basted with chiles and spices.It is served with fresh, crisp greens and a Mexican lime and salt dressing.The fish you see below was made last summer by my brother-in-law when we went to Ensenada for our summer holidays.That day we had a Mariscada and one of the dishes was Pescado Zarandeado.

My mexican fish (pescado zarandeado) step by step

1. For marination… Heat oil in pan over medium heat. Sweat the onion and garlic in pan until translucent and softened..
2. Add tomatoes and softened chillies and lemon juice and for 15 mins until the paste is thick. Then blend with stick blender until smooth..
3. 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..
4. Turn frequently for abt 8 mins or until fish is cooked..
5. 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.At Tino's, the famous Fish Zarandeado. place near Puerto Vallarta, they split the fish, but remove the backbone.The two marinated sides (imagine them as fillets with head, tail and rib bones still in place) get grilled along with the marinated backbone—making it easier for guests.

For an authentic Mexican flavour, the achiote paste and Guajillo chillies are well worth seeking out - find them in Spanish delis or specialty stores - and.This Puerto Vallarta specialty dish of grilled snapper is marinated in a paste of You can let the pepper paste sit on the fish longer, up to two hours.This is a very quick and simple way to enjoy fresh fish, my dad always used to cook fish this way when he needed to make a quick dinner.Ceviche de Pescado (Fish Ceviche) One of the things I love the most about Mexican food is that simplicity of some of its dishes, like this lovely ceviche made with fish.Pescado Zarandeado is so delicious and so healthy that I included it in Naturally Healthy Mexican Cooking.