Bob Brent
Nov 30, 1919, 12:00 AM
Post #3 of 3
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Pescado Sarandeado (BBQ Fish)
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Pescado Sarandeado (BBQ Fish)
1 3-4 lb (redfish, snapper), whole fish about 15 inches, scaled and gutted
olive oil
corn tortillas
3 garlic cloves
1 large roughly chopped tomato
18 pitted green olives, roughly chopped
salt, pepper
1/2 lb carrots diced and cooked
1/2 lb potatoes, peeled diced and cooked
aluminum foil
Heat some oil in pan and add garlic, tomatoes, olives and salt.
Fry over medium heat for 8 minutes until the juice is absorbed.
Stir in carrots and potatoes, salt, pepper. Cook over med heat,
stirring for another 5 minutes. Set aside.
Rinse and dry the fish. Stuff inside pocket of fish with the
filling. Sprinkle outside of fish with salt. Cook some tortillas
in oil and wrap the fish stuffed with the filling in 2-3 layers of
tortillas so that the whole thing is covered up and wrapped in
tortillas. Now wrap the whole thing up in foil. Cook over a grill
or open fire for about 20 minutes on each side (40 minutes total).
Get some extra tortillas to eat with the fish. Watch out for bones.
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