My mexican fish (pescado zarandeado)
My mexican fish (pescado zarandeado)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, my mexican fish (pescado zarandeado). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

My mexican fish (pescado zarandeado) is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. My mexican fish (pescado zarandeado) is something that I’ve loved my entire life.

Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. In Mexico, the fish for this dish is typically split in half from head to tail, leaving in most of the bones.

To begin with this recipe, we have to prepare a few ingredients. You can cook my mexican fish (pescado zarandeado) using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My mexican fish (pescado zarandeado):
  1. Get Onion, garlic cloves, tomatoes
  2. Take Lemon juice
  3. Make ready 2 red chillies, soaked for 10 mins, drained
  4. Prepare Vegetable oil
  5. Prepare Spices
  6. Get 1 white fleshed fish, gutted but not scaled

Pescado Zarandeado recipe with easy instructions for preparing the grill, using a blender to make the Guajillo Chile glaze. Pescado Zarandeado is a signature Mexican dish that varies depending on the chef creating it. It can involve marinating a whole fish in a combination of lemon juice, garlic, soy sauce and lime. The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling.

Steps to make My mexican fish (pescado zarandeado):
  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 šŸ˜Š

Pescado Zarandeado is a fish that is smothered in chile and spices, then slowly smoke-grilled in mesquite while being continually basted with chiles It's one of the truly Mexican gourmet, emblemetic ways of preparing fish outdoors. I would be remiss if I did not give credit where credit is due. Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse! You can either use fresh or frozen fish. Don't be afraid to use frozen fish.

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