Zarandeado Fish on the Grill

Name: Zarandeado Fish on the Grill
Cook time: PTnullM
Yield: 1
Cuisine: Mexicana
Ingredients: 1 fish, large, snapper, dorado, or huachinango (1.5 kilos) opened; 1 head garlic; 1 teaspoon mayonnaise; 1/2 tablespoons mustard; 4 tablespoons Salsa Huichol® black sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon salsa, seasoning sauce; 1 tablespoon soy sauce; 1 pinch salt; 1 pinch pepper; 1/4 onions, filleted; 1/2 bell peppers, in strips

Salsa Huichol

Zarandeado fish is a recipe that comes from pre-Hispanic times and is a characteristic dish of the coast. Prepare this grilled zarandeado fish recipe and learn how to season it to make it delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 28-02-2020

Preparation

Low

Place the fish in a grilling press covered with aluminum foil (only on the bottom), with the skin facing down. Crush the garlic cloves. Meanwhile, generously season the fish that we will be zarandeando with salt and pepper, so that when placed on the grill, the flavor of the salt and pepper remains strong. Set aside. In a bowl, mix the mayonnaise, mustard, Huichol sauce, Worcestershire sauce, soy sauce, and seasoning sauce. Set aside. Brush the garlic onto the seasoned fish and then apply the mayonnaise mixture with the other ingredients (using the same brush). Finally, place the strips of bell pepper and onion all over the fish, close the press, and grill it first upside down (the meat side first) for ten minutes, so that the fish browns and the garlic caramelizes; then flip it and grill for another seven to ten minutes (the charcoal should not be in strong flames to avoid burning the fish).

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

58.4

kcal

2.92%

Carbohydrate, by difference

5.3

1.77%

Protein

2.4

4.8%

Total lipid (fat)

3.4

5.23%

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100

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Provided by

Zarandeado Fish on the Grill

Ingredients

Preparation

Nutritional information

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