Pescado Zarandeado

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the butterflied whole fish thoroughly under cold water and pat it completely dry with paper towels.

   Ca. 2 min.

   Kokkens note: Ensuring the fish is dry helps the marinade adhere better.

2. 2

   In a medium bowl, combine the achiote paste, orange juice, soy sauce, minced garlic, lime juice, white vinegar, salt, black pepper, and vegetable oil to create the marinade.

   Ca. 3 min.

   Kokkens note: Whisk well to ensure the achiote paste fully dissolves and distributes evenly.

3. 3

   Place the fish on a large baking sheet or tray and generously brush the marinade all over both sides of the fish, ensuring it gets into all crevices.

   Ca. 5 min.

   Kokkens note: You can make shallow cuts into the thickest parts of the fish to help the marinade penetrate deeper.

4. 4

   Let the fish marinate at room temperature for at least 20 minutes, or refrigerate for up to 1 hour.

   Ca. 20 min.

   Kokkens note: If refrigerating, bring it back to room temperature for 15 minutes before grilling for more even cooking.

5. 5

   Preheat your grill to medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent sticking.

   Ca. 10 min.

   Kokkens note: A fish grilling basket can be very helpful for flipping the whole fish without it breaking.

6. 6

   Carefully place the marinated fish onto the hot grill, skin-side down first if possible, or in a grilling basket.

7. 7

   Grill for 10-12 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.

   Ca. 25 min.

   Kokkens note: Avoid overcooking, as this can make the fish dry.

8. 8

   Once cooked, carefully transfer the Pescado Zarandeado to a large serving platter.

   Ca. 1 min.

9. 9

   Garnish with sliced red onion, cucumber, tomato, lime wedges, and chopped fresh cilantro.

   Ca. 2 min.

10. 10

    Serve immediately with warm tortillas and your favorite salsa.