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Method:

 

Swivelled fish is a coastal technique. It uses the elements provided by nature: creating a fire using the wood from the region and grilling the fish over it. Thus, we make the most of everything around us. Typically, the fish is grilled whole - split open in a butterfly shape - and seasoned before being put on a 'zaranda' . This grill lends...

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Method:

 

Swivelled fish is a coastal technique. It uses the elements provided by nature: creating a fire using the wood from the region and grilling the fish over it. Thus, we make the most of everything around us. Typically, the fish is grilled whole - split open in a butterfly shape - and seasoned before being put on a 'zaranda' . This grill lends the dish its name as when turning the fish over to see how well the two sides are done, we are swivelling it. If you have an oven at home, you can do the same. It is just like roasting meat. The fish can also be put in the oven whole or in fillets. The most important thing is that the fish is fresh. Red sauce to marinade the fish 3 tomatoes 1 'guajillo' chilli (seedless and without stalk) 1 small clove garlic ¼ onion Place on heat. Mill and season with:  Salt to taste, Pinch of cumin, Pinch of oregano. 

 
4 fish fillets (as fresh as possible) or 1 whole fish (approx 2 kg), split open in butterfly shape. Season the fish with salt and lemon and smear with the red paste (whether for the oven or the coal grill). 
 
Note:
How the fish is cooked is very important as it is very delicate. If it is cooked for too long, it loses texture and moisture. So, you need to pay attention. The cooking time is determined by the thickness of the fish. 
 
Green sauce to accompany.
1 large / 2 medium 'poblano' chillies, 20 tomatoes on the vine,  1/3 cup onion, 1 clove garlic.
 
Fry everything together on a small hotplate. Peel the chilli and mill everything. Then add: 1/3 cup coriander, Sea salt (to taste), Accompany with fresh vegetables. 
 

 

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Ingredients 4 persons
  • 3 tomatoes
  • 1 guajillo seeded and tailless
  • 1 clove garlic guy
  • ¼ onion
  • salt
  • Cumin 1 teaspoon oregano
  • 4 servings 1 whole fish fillet fish butterfly open about 2kg as fresh as possible
  • 1 large or two medium poblano chile
  • 20 pieces of tomato leaf
  • 1/3 cup onion
  • 1 clove garlic
  • 1/3 cup cilantro
Recipes. The Cook & Chef Institute