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Jetski

Mar 23, 2009, 7:22 AM

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Pescado zarandeado

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This is a pescado zarandeado recipe we've been using which we got from a primo working at Cuchupetas, one of the better seafood restaurants in the Mazatlan area;

1/4 cup olive oil or butter
10 cloves chopped garlic
1/2 cup of fine sliced onions
1/2 cup of fine sliced chile poblanos
1/2 cup of sliced skinned and seeded tomatoes
1/2 cup of fine sliced red or yellow sweet peppers for additional color
Soy sauce or salt to taste
Lime juice to taste
A few dashes of hot sauce

1/4 cup or more of mayonnaise or homemade aioli

4 lb or larger red snapper Pargo or other fish with the skin left on and butterflied along the backbone.

Mix the first ingredients and cook for a couple of minutes in a medium pan until the onions, tomatoes and chiles are wilted, cool and mix in the mayonnaise or aioli to make a paste.

Rub paste on the fish flesh and let sit in a refrigerator for an hour or more.

Put the fish on a couple of layers of tinfoil and grill over medium coals. Twigs or damp wood chips can be added to the coals to give more smoke.

The main flavors of pescado zarandeado are garlic, chile and wood smoke. Ingredient amounts can be adjusted either more or less depending on the size of fish and how much one likes garlic, spices or mayonnaise.

This recipe also works well for large shrimp or lobster.

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(This post was edited by Jetski on Mar 23, 2009, 4:09 PM)

Anonimo

Mar 23, 2009, 9:09 AM

Post #2 of 4 (5669 views)

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Re: [Jetski] Pescado zarandeado

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That sounds great. But how does the wood smoke penetrate the aluminum foil?
Could one use, for example, fresh hojas de maíz of hojas de plátano?

What's the approximate cooking time for a whole, 4-pound fish?

Saludos,
Anonimo

Jetski

Mar 23, 2009, 9:28 AM

Post #3 of 4 (5665 views)

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Re: [Anonimo] Pescado zarandeado

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Hi Anonimo, the aluminum foil in this recipe is used just along the bottom of the fish to keep the skin from blackening too fast, the top is open and the fish, vegetables and oil pick up the smoke flavor. Cooking times vary depending on thickness of meat, grill temperature, etc but maybe 15 -20 minutes on an open grill and a bit less if using a covered BBQ type grill. I usually take the meat off a couple of minutes early, cover it with more foil over top and a few towels over and under and let it finish cooking from the residual heat, it seems to come out more succulent that way.

I think that hojas de plátano would work fine but haven't used them, we might have to try something new.

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(This post was edited by Jetski on Mar 23, 2009, 3:15 PM)

Anonimo

Mar 23, 2009, 3:51 PM

Post #4 of 4 (5617 views)

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Re: [Jetski] Pescado zarandeado

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Thanks, Jetski. I hope to try that.

While at the Restaurant El Cardenal (Palma) in México, DF, I had "Pescado a la Barbacoa". It was a whole fish split lengthwise, seasoned with an adobo plus beere, then griiled or baked in a corn husk.

Saludos,
Anonimo