Subj : Tacos 'n Such - 02
To   : All
From : Dave Drum
Date : Sun Nov 06 2022 12:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pescado Zarandeado (Grilled Fish w/Chile-Citrus Sauce)
 Categories: Seafood, Vegetables, Citrus, Chilies
      Yield: 8 servings
 
      2 tb Achiote paste
      3    Chilies chiltepines or
           - chilies de árbol; lightly
           - crushed
      5 ts Fresh lime juice
      5 ts Fresh orange juice
      1 cl Garlic; fine grated
      3 tb Extra-virgin olive oil
      1 tb Soy sauce
      1    Bell pepper; stemmed, seeded
           - in 1/4" slices
    1/2 lg Red onion; in 1/4" slices
           Salt & fresh ground pepper
      3 lb Whole red snapper; scaled,
           - cleaned (head removed),
           - butterflied

MMMMM--------------------------YO SERVE-------------------------------
           Warm tortillas de maíz
           Your favorite salsa
           Lime and orange wedges
           Sliced cucumber
           Sliced tomatoes
           Sliced avocado
           Sliced iceberg lettuce
           Sliced red onion
 
  Place the achiote in a medium bowl and, using a whisk,
  break the paste into small pieces. To the same bowl, add
  chilies, lime juice, orange juice and garlic and whisk
  until smooth, then whisk in 2 tablespoons of oil and the
  soy sauce until blended.
  
  Prepare a grill for medium heat. Scrub the grates clean
  and, using tongs and an old, clean kitchen towel, brush
  the grates with oil. Toss bell pepper and onion slices
  in the remaining 1 tablespoon oil, and season with salt
  and pepper. Grill until lightly charred on both sides,
  about 3 minutes per side.
  
  Pat the skin side of the fish dry with paper towels
  (this will help keep the fish from sticking). Using a
  sharp knife, score the flesh side of the fish on a
  diagonal at 1-inch intervals and about 1/4" deep. Season
  with salt and pepper. Generously brush the achiote
  mixture onto the flesh side of the fish, making sure to
  coat the entire surface and pushing it into the score
  marks. If you have a fish grilling basket, use it!
  (Alternatively, you can roast it in the oven. Place
  prepared fish on a rack set inside a rimmed sheet tray
  and roast at 475 degrees until lightly browned and
  cooked through, 15 to 20 minutes.)
  
  Grill the fish, skin-side down, until the skin is
  charred, 7 to 10 minutes. Carefully turn the fish over
  with a wide spatula; continue to cook for 3 to 4
  minutes, until the flesh side has char marks and easily
  releases from the grate and the flesh flakes easily.
  Generously brush any remaining achiote mixture onto the
  flesh side of the fish and turn over again to grill the
  flesh side for about 1 minute to cook the achiote.
  Remove from the grill and place the fish flesh-side up
  on a platter. Arrange grilled vegetables on top of fish.
  Serve with tortillas, salsa, limes, oranges, cucumbers,
  tomatoes, avocado, lettuce and sliced red onion.
  
  By: Rick A. Martínez
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
  Yield: 8 servings
 
MMMMM

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