Marisco Tino's Pescado Zarandeado
(Whole Grilled Fish)
- 3/4 cup light soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 4 fresh serrano chiles, finely chopped
- 1 tablespoon dried oregano leaves
- 1 tablespoon black peppercorns
- 4 pounds whole fish (red snapper, sea bass, porgy or mullet), cleaned, cut along the spine and scaled
- 4 cups water
- 1 1/2 pounds ripe tomatoes, chopped
- 8 fresh serrano chiles
- 3 large cloves garlic, peeled
- 1 medium white onion, peeled and quartered
- Salt to taste
- 2 cucumbers, peeled and thinly sliced
- 2 medium white onions, peeled and thinly sliced
- Hot corn tortillas
- To do this over a wood or coal fire, you will need 2 pounds charcoal or wood. Light the fire and let burn until white ash forms on the coals and flames subside. The fish should be cooked over a gentle fire.
- Combine soy sauce, olive oil, lime juice, chiles, oregano and black peppercorns. Place the fish in a shallow baking dish and pour the marinade over the fish and let stand for 30 minutes.
- Cook the fish over a low fire and baste with marinade. Continue basting until fish is cooked. Skin must be crisp and the flesh should be moist and flaky.
- Bring the water to a boil in a medium saucepan. Add the tomatoes, chiles, garlic and onion and cook uncovered for 20 minutes. Cool and puree the sauce in a blender or a food processor. Season with salt.
- To serve, transfer the fish to a large platter and cover with the tomato sauce. Garnish the edges of the platter with the cucumber and onion slices and serve with freshly made corn tortillas.
The fish could also be broiled in the oven, just do it more slowly than you would a steak or other meat.
Source: Marisco Tino's Restaurant - Puerto Vallarta, Mexico