Fish ´Zarandeado´- home style
Ingredients
3 tomatoes1 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
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.
