My mexican fish (pescado zarandeado). 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 But I've never quite understood why Tino's marinade starts with achiote, a spice that's used in almost no regional Mexican cooking except that of. All fired up for fish tacos. (Toufic Charabati)Source: Toufic Charabati.

Pescado Zarandeado is a tasty fish dish marinated in a savory mayo and mustard sauce. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Pescado Zarandeado is so delicious and so healthy that I included it in Naturally Healthy Mexican Cooking. 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)

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

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. 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.

My mexican fish (pescado zarandeado) instructions

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 😊.

The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling. 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! 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. Pescado Zarandeado recipe with easy instructions for preparing the grill, using a blender to make the Guajillo Chile glaze.