Grilled Fish Zarandeado
To prepare a delicious grilled zarandeado fish, you need a practical and simple recipe that guides you step by step. Follow this one to do it on the grill, with a delicious marinade made with soy sauce, Worcestershire sauce, Maggi seasoning, guajillo chili, and árbol chili, and surprise everyone with this zarandeado dish.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 1 kilo fish, whole snapper, cleaned
- tortillas, for serving
- lime, for serving
- salsa, for serving
- 4 red beefsteak tomatoes, for the zarandeado
- 2 guajillo chiles, rehydrated, for the zarandeado
- 2 árbol chiles, rehydrated, for the zarandeado
- 1 stick unsalted butter, for the zarandeado
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Maggi seasoning sauce
- 4 cloves garlic
Preparation
15 mins
15 mins
Low
- Prepare your Weber® grill for high direct heat (450° - 550 °F or 232° - 287 °C).
- To prepare the zarandeado, melt the butter in a pan and sauté the tomato, chiles, and garlic. Once fried, blend adding the soy sauce, Worcestershire sauce, and Maggi seasoning until you have a smooth sauce and set aside.
- Butterfly the fish, make small incisions in the flesh, and marinate in the zarandeado for 25 minutes in the refrigerator.
- Place the fish in the Weber Original Fish Basket and transfer to the grill over high direct heat for 5 to 7 minutes per side; flip it only once.
- Once the fish reaches an internal temperature of 115 °F to 125 °F, remove it from the grill and serve hot, accompanied by tortillas and salsa to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by