||red snapper or sea bream, 3 kg (6 2/3 lb), scales and guts removed, cut lengthwise from head but preserving the backbone |
|2 ||oranges, in natural slices, peeled and seeded|
| ||juice of 1 lime|
|1 ||jalapeño pepper, opened, seeded|
|1 ||tablespoon olive oil|
| ||sea salt or coarse salt, to taste|
| ||ground black pepper to taste|
In a mortar, grind the orange slices coarsely with lime juice, peppers and olive oil. Add salt and pepper. Spread this mixture over the fish meat.
fish can be cooked directly on a grill (charcoal or gas), or inside a wire rack over direct heat. In both cases, place fish over the fire, spread or “butterflied,” the meat side down first for 8 to 10 minutes until the exterior skin is golden and the orange caramelizes. Flip and continue to cook for 7-10 minutes, or until the meat can be easily detached from bones. Remove from heat, place the fish on a platter and serve immediately, with warm corn tortillas.
GLOSSThis traditional recipe hails from the small island of Mexcaltitán, in Nayarit. The name pescado zarandeado has several meanings. One comes from the fact that the fish is cooked on a grill assembled with mangrove wood, called a zaranda by the people of the area.