MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pescado Zarandeado (Grilled Fish w/Chile-Citrus Sauce)
Categories: Seafood, Vegetables, Citrus, Chilies
Yield: 8 servings

2 tb Achiote paste
3 Chilies chiltepines or
- chilies de árbol; lightly
- crushed
5 ts Fresh lime juice
5 ts Fresh orange juice
1 cl Garlic; fine grated
3 tb Extra-virgin olive oil
1 tb Soy sauce
1 Bell pepper; stemmed, seeded
- in 1/4" slices
1/2 lg Red onion; in 1/4" slices
Salt & fresh ground pepper
3 lb Whole red snapper; scaled,
- cleaned (head removed),
- butterflied

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Warm tortillas de maíz
Your favorite salsa
Lime and orange wedges
Sliced cucumber
Sliced tomatoes
Sliced avocado
Sliced iceberg lettuce
Sliced red onion

Place the achiote in a medium bowl and, using a whisk,
break the paste into small pieces. To the same bowl, add
chilies, lime juice, orange juice and garlic and whisk
until smooth, then whisk in 2 tablespoons of oil and the
soy sauce until blended.

Prepare a grill for medium heat. Scrub the grates clean
and, using tongs and an old, clean kitchen towel, brush
the grates with oil. Toss bell pepper and onion slices
in the remaining 1 tablespoon oil, and season with salt
and pepper. Grill until lightly charred on both sides,
about 3 minutes per side.

Pat the skin side of the fish dry with paper towels
(this will help keep the fish from sticking). Using a
sharp knife, score the flesh side of the fish on a
diagonal at 1-inch intervals and about 1/4" deep. Season
with salt and pepper. Generously brush the achiote
mixture onto the flesh side of the fish, making sure to
coat the entire surface and pushing it into the score
marks. If you have a fish grilling basket, use it!
(Alternatively, you can roast it in the oven. Place
prepared fish on a rack set inside a rimmed sheet tray
and roast at 475 degrees until lightly browned and
cooked through, 15 to 20 minutes.)

Grill the fish, skin-side down, until the skin is
charred, 7 to 10 minutes. Carefully turn the fish over
with a wide spatula; continue to cook for 3 to 4
minutes, until the flesh side has char marks and easily
releases from the grate and the flesh flakes easily.
Generously brush any remaining achiote mixture onto the
flesh side of the fish and turn over again to grill the
flesh side for about 1 minute to cook the achiote.
Remove from the grill and place the fish flesh-side up
on a platter. Arrange grilled vegetables on top of fish.
Serve with tortillas, salsa, limes, oranges, cucumbers,
tomatoes, avocado, lettuce and sliced red onion.

By: Rick A. Martínez

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 8 servings

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