Grilled rice with zarandeado
By Carlos Leal
1 h
6 raciones
Difficulty:
Fácil
Ingredients
- 1 cup of rice
- Half a head of garlic
- Two serrano chiles
- 2 and a half cups of fish broth
- 1 stick of clarified butter
- ¼ bunch of cilantro
- Oil to taste
- Salt to taste
- Pepper to taste
And for the zarandeado fish.
- 1 white fish fillet (I used Kampachi)
- 1 cup Valentina sauce
- ¼ red onion to taste
- 3 serrano chiles
- ½ stick clarified butter
- 2 lemons
- Salt to taste
- Pepper to taste
In a frying pan put oil and rice. Put half a head of garlic, two serrano chiles and broth. Add butter, cilantro and season. Add the broth and wait for it to evaporate over low heat and set aside.
Marinate the steak in valentine or botanera sauce for one hour with salt and pepper. Grill directly on a low grill using a grill rack until desired doneness on both sides. Moisten with sauce and butter during the process. Once finished squeeze yellow lemons, add chopped cilantro, roasted red onion, roasted chiles and serve.
Carlos Leal
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