Tracey Mauer
Recipe by Executive Chef Blanca Zesati, Fonda San Miguel; photo by Tracey Mauer
Makes 8 servings
A 500-year-old method for grilling fish, zarandeado originated in Nayarit, a Mexican state on the western coast with a reputation for rich, diverse cuisine. For a zarandeado dish, the fish is often split in half from head to tail before it's grilled over hot coals in a wood-fired oven. We have our version of this pre-Hispanic dish that doesn’t modernize the flavor, just the cooking method for those of us without the wood fired grill.
8 each 8- to 10-oz - red snapper butterflied, skin on (or another white fish such as striped bass)
Adobo
The Adobo:
.5 oz. chile de arbol
3.5 oz. chile guajillo
3 garlic cloves
1 t. cumin
1 t. Mexican oregano
6 each allspice pieces
8 oz. mayonnaise
Vegetable oil
In a pan with oil you need to sauté peppers, garlic, cumin, all spice until you have a red brilliant color, be careful because if you over fry them, it could have a burnt taste. Blend the ingredients that you sauteed, add oregano, add water if it's necessary (1½ cup). In a pan add oil, heat it up. Strain the mix and pour the mix into the pan until it boils. Set the mix aside and add the mayo.
To grill the pesado: Smother the fish with the adobo sauce, and season with salt. Grill the skin side down first to make your marks. Cook for about 2 minutes .Gently flip the fish over and grill for another minute. Remove from heat and serve.