What other proteins can you cook with this recipe? However, any flaky white fish will do! Try with cod, grouper, bass, or tilapia. The traditional Mexican fish recipe calls for red snapper. To cut the spice level you can opt to leave out the arbol chiles. But it’s that good kind of super spicy that has a deliciously savory taste with a tingle. Yes, this dish does pack some heat! The arbol chiles are quite spicy – easily 2 to 3 times spicier than jalapeno peppers. Fried plantains or healthier Baked plantainsįrequently Asked Questions Is Mexican grilled red snapper spicy?.Spanish rice, Arroz amarillo (yellow rice), or Arroz verde (green rice).Serve Pescado Zarandeado with your favorite Mexican sides, like: Serving Suggestions for Mexican Grilled Red Snapper Pro Tip: Fish is best when it’s just cooked through, so the interior is still moist, but flaky. Then carefully remove the entire fillet from the grill. If grilling smaller fillets, check at the 12 minute mark, and continue to cook if needed. Check the thickest part of the fish at 18 minutes to make sure it is just barely firm, but not hard. Grill or smoke the red snapper for approximately 20 minutes. Brush additional marinade onto the fish to make sure it is very well-coated. Once the fish is evenly coated, preheat the grill or smoker to 200☏. Use a basting brush to coat the surface of the fish fillet with the Zarandeado fish marinade. Get the Complete (Printable) Pescado Zarandeado Recipe + VIDEO Below. Add in mayonnaise, mustard, Worcestershire sauce, soy sauce, tomato paste, lime zest and juice, garlic cloves, 1 teaspoon of salt, and ½ teaspoon of pepper.Ĭover the jar and purée until smooth. Note: Be careful to not cut so deeply into the fish that you cut the fillet into pieces. This will help the marinade get deep into the meat, without needing to marinate for a long period of time. Then cut shallow slits, 1 inch apart, over the surface of the fish fillet, to score the top. Use paper towels to gently press the top of the fish to remove as much moisture as possible. Next, rinse the snapper fillet(s) in cold water, then place them on a large baking sheet. Pop off the stems and shake out most of the seeds. Once softened, carefully remove the chiles from the hot water. Place a plate over the top, if needed, to push them down.Īllow them to soak for 10 minutes to soften. Pro Tip: Make sure the chiles are fully submerged in the water. Place the dried chiles in a bowl and pour the boiling water over the top to soften the chiles.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |