Pescado Zarandeado a las brasas

Ingredients

• 1 piece Whole Red Snapper (Huachinango) (about 1.5 kg, cleaned, head and tail intact)
• 1 teaspoon Kosher Salt (for seasoning fish)
• ½ teaspoon Black Pepper (freshly ground)
• ½ cup Unsalted Butter (cut into cubes)
• 12 cloves Garlic (peeled, roughly chopped)
• ¼ cup Onion (finely diced)
• 3 pieces Cascabel Chilies (seeded, cleaned)
• 3 pieces Guajillo Chilies (seeded, cleaned)
• ¼ cup Lime Juice (juice of 4 limes)
• 2 tablespoons Hichol Sauce (Mexican seafood sauce, optional)
• 1 tablespoon Yellow Mustard (smooth)
• 1 tablespoon Mayonnaise (regular)
• 4 tablespoons Maggi Seasoning Sauce (Black Sauce) (or soy sauce if unavailable)
• 2 tablespoons Olive Oil (for brushing grill)
• 2 cups Long Grain Rice (rinsed)
• 2 cloves Garlic (for rice) (minced)
• ½ cup Onion (for rice) (diced)
• 3 pieces Tomatoes (chopped)
• 3 cups Water (for cooking rice)
• ¼ teaspoon Ground Cumin (pinch)
• 1 piece Serrano Chili (boiled for salsa verde)
• 2 pieces Morita Chili (boiled for salsa verde)
• 4 pieces Tomatillos (husked, rinsed)
• 1 piece Ripe Avocado (peeled and pitted)
• 1 small Red Onion (thinly sliced for pickled onions)
• 2 pieces Habanero Chili (sliced, seeds optional)
• ½ teaspoon Dried Oregano (dry)
• 5 cloves Garlic (for salsa macha) (smashed)
• ¼ cup Dried Chile de Árbol (about 20 g)
• ¼ cup Cashews (India nuts) (raw, toasted lightly)
• 2 pieces Dried Ancho Chilies (for salsa macha)
• 2 pieces Dried Cascabel Chilies (for salsa macha)
• 1 teaspoon Pumpkin Seeds (Pepitas) (toasted)
• 1 teaspoon White Vinegar (for salsa macha)
• ½ cup Olive Oil (for salsa macha) (extra virgin, for preserving)

Instructions

1. Clean and Prepare the Whole Snapper

   Make a shallow cut along each side of the fish close to the backbone, work the knife from head to tail, then open the fish flat. Remove the gills by hand or with a knife, rinse the cavity and the flesh under cold water, and pat dry.

   Time: PT10M

2. Season the Fish

   Sprinkle kosher salt and freshly ground black pepper evenly over both sides of the fish. Let it rest in the refrigerator while you prepare the adobo.

   Time: PT5M

3. Prepare the Butter‑Garlic‑Chili Adobo

   In a skillet over medium‑low heat melt the butter. Add the 12 garlic cloves, ¼ cup diced onion, and the seeded cascabel and guajillo chilies. Sauté for 4‑5 minutes until fragrant. Transfer to a blender, add lime juice, hichol sauce, mustard, mayonnaise, and Maggi seasoning. Blend until smooth.

   Time: PT15M

   Temperature: Medium‑low

4. Marinate the Fish

   Brush the adobo over the entire surface of the fish, making sure to coat both sides. Let it sit for 5 minutes at room temperature before grilling.

   Time: PT5M

5. Cook Mexican Red Rice

   In a saucepan heat a drizzle of oil, add 2 minced garlic cloves and ½ cup diced onion; sauté 2 minutes. Add 2 cups rinsed rice and toast lightly. Stir in 3 chopped tomatoes, 3 cups water, 1 tsp salt, a pinch of cumin and black pepper. Bring to a boil, then lower heat, cover and simmer 15 minutes until water is absorbed. Remove from heat, let stand 10 minutes, then fluff with a fork.

   Time: PT30M

   Temperature: Medium

6. Make Green Avocado Salsa (Salsa Verde)

   Boil the serrano chili, morita chilies, and tomatillos together for 8‑10 minutes until softened. Transfer to blender, add the ripe avocado, 1 garlic clove, and ½ tsp salt. Blend until creamy but with slight texture.

   Time: PT15M

   Temperature: Boiling

7. Prepare Pickled Habanero Onions

   Thinly slice the red onion and combine with sliced habanero chilies, juice of 4 limes, 1 tsp salt, a pinch of black pepper, and ½ tsp dried oregano. Mix well and refrigerate for at least 30 minutes.

   Time: PT10M

8. Make Salsa Macha (Smoky Nut‑Chili Oil)

   In a small skillet, gently fry 5 smashed garlic cloves over low heat until golden (≈10 min). Add the dried chile de árbol, toasted cashews, dried ancho and cascabel chilies; fry another 5 min. Transfer everything to a blender, add ½ cup olive oil, 1 tsp vinegar, ½ tsp salt, and 1 tsp toasted pepitas. Blend to a coarse, oily sauce.

   Time: PT20M

   Temperature: Low

9. Heat the Charcoal Grill

   Light charcoal and let it burn until covered with white ash. Arrange two bricks on the grill grate to create a raised platform, providing indirect heat for the fish.

   Time: PT15M

   Temperature: High (charcoal glowing)

10. Grill the Fish (Zarandeado)

    Place the marinated fish skin‑side down on the raised grate. Grill 10 minutes, then flip carefully with tongs and grill the flesh side for another 10 minutes. Lower the fish a little closer to the coals and give 1 minute per side for a final caramelized crust.

    Time: PT22M

    Temperature: Medium‑high (charcoal heat)

11. Rest the Fish

    Remove the fish from the grill and let it rest on a cutting board for 5 minutes before slicing.

    Time: PT5M

12. Plate and Serve

    Serve the grilled snapper on a platter with Mexican red rice, drizzle with green avocado salsa, add pickled habanero onions, and a spoonful of salsa macha. Offer warm corn tortillas for tacos if desired.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

55 g

Fat

22 g

Fiber

4 g