Gypsy Jan - 3-13-2008 at 08:22 PM
Is this a good recipe? http://www.jamesbeard.org/gallery/main.php?g2_view=core.Show...
Or...?
Oh Shoot!
Gypsy Jan - 3-13-2008 at 08:32 PM
I thought that they had a recipe on the Beard website, but no. Just pretty pictures.
Anyhoo, anybody, do you have recipes and recommendations on which kind of fish to use?
Alex - 7-10-2008 at 10:42 PM
Sorry late on the game Jan. I love pescado Zarandeado! It has to be my favorite of all mexican mariscos.
This is the recipe I can vouch for from Bayless. I have made it and its excellent - key is the soy/worst and guajillo pairing.
http://www.fronterakitchens.com/cooking/recipes/fish.html
Provecho!
bajajudy - 7-11-2008 at 06:37 AM
They use aluminum foil here in stead of a grill basket, whatever the heck that is.
Diver - 7-11-2008 at 07:13 AM
Judy,
You need to get out more ! 
bajajudy - 7-11-2008 at 08:48 AM
Diver
You are probably right!
But back when I was going out, the restaurants here use aluminum foil for this dish, which is on many of the seafood specialty restaurants' menus.
Mazatlan comes to mind. I personally dont like fish on the grill in foil but a friend ordered it and swore it was good. Must have been, he didnt
even offer me a bite.
I forgot to mention that it is spelled with a "Z" here
[Edited on 7-11-2008 by bajajudy]
toneart - 7-11-2008 at 09:38 AM
I have had fish prepared this way (split down the middle with bones in, head and tail left on) in Chinatown, San Francisco. They cook it in foil. I
have to go upstairs where the Chinese families eat. They don't serve it that way to Occidentals unless it is specially requested.
In Mulege, we get it cooked in foil, but without the bones, head and tail. They call it "estillo Mulegeno" (sp?).
I too, cook fish in foil because it keeps it moist, it doesn't fall apart on the grill and the flavor permeates. If using the grill basket, the trick
is to turn it often and don't let it dry out or cook too long.
I realize the question pertained to the recipe. I am one of those who start with ingredients according to my mood at the time. Then I throw in a pinch
of this and a lot of that. When guests ooh and ahh and ask me for the recipe, I tell them"it's a secret". And that is the truth because, once off the
grill, it is a secret from me too. 
Alex - 7-11-2008 at 10:15 AM
Traditionally it is made with the basket and the action of flipping back and forth the each side over the fire is where the name, "Zarandeado" come
from.
Thanks, You Fine Fish Cooking Nomads!
Gypsy Jan - 7-11-2008 at 12:46 PM
The two restaurants where I have had the dish spelled it "Sarandeado" on the menu, so I am happy to know the correction on that. (Maybe its a Baja
Norte vs. Baja Sur spelling thing)
Also, both restaurants cooked the fish in the kitchen, out of sight, and I didn't know enough to ask about the preparation style - foil or basket.
I greatly appreciate the cultural education, the recipes and advice.
Thanks, again!
GJ
[Edited on 7-11-2008 by Gypsy Jan]
Martyman - 7-11-2008 at 02:58 PM
Sarandeado??
Oh yeah...wrapped in "saran wrap"
Not bad, but a little tough getting through the melted plastic.