Wednesday, February 27, 2008

Pescado Sarandeado - BBQ Fish Vallarta Style

If you've ever had this fish you will want to have it again.... reminds us of living in Puerto Vallarta...... Pescado Sarandeado (BBQ Fish)
4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces
1 cup tomato sauce
2 garlic cloves, peeled
3 tbls soy sauce
3 tbls Worcestershire
1 3-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones (should look butterflyed)
Oil for brushing or spraying the basket and fish and BBQ or PAM
In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface until they are aromatic, about 10 seconds per side. In a bowl, soak chiles for 20 minutes in hot water to cover; place a plate on top to keep them submerged to soften. Put chilies in 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 sieve into a bowl. Taste and season highly with salt. Cut 1⁄2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aide in marinade penetration). Sprinkle with both sides with salt. Spread or brush about 3 tbls 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 and can be used on other things). 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 cook 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 min. Gently and carefully open the basket and remove the fish to a platter. Serve with warm tortillas, red onion, lime and toasted chiles for making very tasty soft tacos. If you don't have a wire basket, make sure grill is clean and well oiled to prevent sticking and go easy.

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