Pescado Zarandeado
Ingredients
4 ancho or 8 guajillo chiles stemmed, seeded and torn into flat pieces
18-ounce can tomato sauce
2 garlic cloves, peeled
3 tablespoons soy sauce
3 tablespoons
Worcestershire sauce
Salt
13-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones
Oil for brushing or spraying the basket and fish
12 Tia Lupita Cactus Corn Masa Tortillas
1 Medium red onion, thinly sliced, for serving
2 Limes, cut into wedges, for serving
Pickled radishes, for serving
Tia Lupita Habanero Hot Sauce, for serving
Instructions
1. Make the marinade. In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a plate on top to keep them submerged.Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Add 1⁄2 cup of the soaking liquid, along with the tomato sauce, garlic, soy and Worcestershire. Blend to a smooth puree. Press through a medium-mesh sieve into a bowl. Taste and season highly with salt, usually about 2 teaspoons.
2. Prepare the fish. Cut 1⁄2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aid in marinade penetration). Sprinkle both sides with salt. Spread or brush about 3 tablespoons of the marinade over both sides of the fish—spread some on the bones as well. You’ll probably have marinade leftover for another round of fish. (It’ll keep for a couple of weeks in the refrigerator.)
3. Grill and serve. Turn on a gas grill to medium or light a charcoal fire and let it burn to until the coals are covered with white ash. Lay a grill basket over the fire. When quite hot, brush or spray the basket generously with oil. Spray or lightly brush the fish with oil, then lay the oiled-side down on the basket; spray or brush the other side. Close the basket and lay over the fire. Cook, turning every 3 or 4 minutes, until the fish is cooked through but still juicy—a 3-pound snapper typically takes 10 to 15 minutes.Gently and carefully open the basket and remove the fish to a platter. Serve with warm Tia Lupita tortillas, red onion, lime, pickled radishes and Tia Lupita Habanero Hot Sauce.