Pescado zarandeado with ancho chile marinade
Rick Bayless · ♥ 304 likes · 12.6K views · 24 min video
Read about butterflied in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ancho chilies
Pull the stems from the ancho chilies, tear them open and shake out the seeds.
Toast the chilies, pressing them flat and flipping, until they crackle, smell and change colour slightly.
- hot tap water
Cover with hot tap water and soak about 20 minutes, weighted with a plate, until plump.
- ½ cup soaking liquid
- 1 cup tomato sauce
- 3 tbsp soy sauce
- 3 tbsp Worcestershire sauce
- 2 cloves garlic
Blend the chilies with about half a cup of soaking liquid, about a cup of tomato sauce, about 3 tablespoons each soy sauce and Worcestershire sauce, and a couple of garlic cloves until smooth.
- 2 tsp salt
Press through a medium-mesh sieve to remove seeds and skins; season highly with a couple of teaspoons of salt.
- fish
- coarse sea salt
Sprinkle the butterflied fish generously with coarse sea salt and baste with the marinade.
- melted butter
Brush the fish basket grates with melted butter so the fish does not stick; close the fish in and baste with more butter.
Grill over wood coals, flipping back and forth and basting with butter, until cooked through but still juicy.
- mint
- flat leaf parsley
- limes
Garnish with mint and flat-leaf parsley; serve with limes to squeeze.