Grilled Garlic & Chile "Shaken" Fish (Pescado Zarandeado)
Details
A whole fish butterflied, smothered in a garlicky chile marinade, and grilled to smoky perfection.
Ingredients
*For the Garlic-Chile Marinade
*For Serving
Instructions
Prepare the Chiles
Place the dried guajillo chiles in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.
Make the Marinade
Drain the rehydrated guajillo chiles and place them in a blender. Add the chipotle chile, garlic cloves, onion, mayonnaise, mustard, soy sauce, lime juice, and oregano. Blend until you have a smooth, well-integrated sauce. Season with salt and pepper to taste.
Marinate the Fish
Lay the butterflied fish open, skin-side down, on a large tray. Pat the flesh dry with a paper towel and season it generously with salt and pepper. Pour the garlic-chile marinade over the fish, using a spatula or brush to ensure it's completely covered.
Grill the Fish
Prepare your grill for medium-high heat. If using a traditional "zaranda" (a hinged fish grilling basket), oil it well and clamp the marinated fish inside. If not, you can place the fish directly on the well-oiled grill grates, skin-side down first.
Cook and "Shake"
Grill the fish for about 6-8 minutes on the first side. Carefully flip it and brush the skin with the melted butter. Continue to cook for another 6-8 minutes, or until the fish is opaque and flakes easily with a fork. The name "zarandeado" comes from the shaking of the grilling basket, so feel free to gently move it around to ensure even cooking.
Serve
Carefully transfer the grilled fish to a large platter. Serve immediately with warm corn tortillas, fresh salsa, avocado, sliced onions, and lime wedges on the side, allowing everyone to make their own delicious garlic-fish tacos.
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