BajaNomad - Red Snapper?????????

Red Snapper?????????

krafty - 7-17-2011 at 07:43 AM

Just got a good 10 lber. down at Popotla, along with large clams. The clams I am making baked and stuffed. The Fish? Any ideas? How about just throwing this bad boy on the grill?
have never made it before, so suggestions welcome!

Kalypso - 7-17-2011 at 07:56 AM

Quote:

Originally posted by krafty
Just got a good 10 lber. down at Popotla, along with large clams. The clams I am making baked and stuffed. The Fish? Any ideas? How about just throwing this bad boy on the grill?
have never made it before, so suggestions welcome!

Pescado Zarandeado, from the beaches of Sinoloa. It's a chile/tomato sauce spiked with soy and sometimes worcestersire sauce. Clean and scale your fish, open it up, slather the sauce on the inside, then grill. Serve with fresh tortillas and some guacamole and you're good to go.

Here's a Rick Bayless recipes, but you can google for others + there are some You Tubes out there on pescado zarandeado

Pescado Zarandeado

DENNIS - 7-17-2011 at 07:59 AM

Here's a few ideas:

http://tinyurl.com/43mbdb9

Cypress - 7-17-2011 at 07:59 AM

Red Snapper is great, fried, broiled, baked,grilled etc.

krafty - 7-17-2011 at 07:59 AM

Thank you Kalypso-googling is for sissies, this is so much more fun!

DENNIS - 7-17-2011 at 08:01 AM

Quote:

Originally posted by krafty
Thank you Kalypso-googling is for sissies, this is so much more fun!

Hey....Waiddaminit :lol:

krafty - 7-17-2011 at 08:02 AM

:biggrin:

mulegemichael - 7-17-2011 at 08:10 PM

whaaaa, dennis, you feel rejected????...pobrocito, amigo....we still love ya.....if you put the fish on the grill whole, be sure and scar it on both sides deep into the meat on a diagonal...allows it to cook through and through....slowly folks, very slowly...m.

Indy - 7-17-2011 at 08:40 PM

Grill away would be my suggestion!

A hinged wire grill basket is best for cooking whole fish like snapper. It also works well for fillets of other tender fish as well. For extra flavor I like to use a marinade and allow the snapper to soak up the flavor for at least 30 minutes. Serve it with rice or toss a potato on the girll.

Don't foregt the lémon and appropriate beverage of your choice!

Disfrútalo !

Indy

JESSE - 7-17-2011 at 08:43 PM

Even better, just buy a couple of bags of sea salt, and bake it in salt.

redhilltown - 7-17-2011 at 11:53 PM

I'm guessing a rockfish as opposed to a red "red" snapper? dont make much difference, stunningly delicious. Hard to beat baked whole including the head and don't forget the cheeks!

DENNIS - 7-18-2011 at 08:15 AM

Years back....actually in another time alltogether....in Puerto Vallarta, these kids would gather a mess of Red Snapper on the beach, cut those slices up the sides, run a stick through the mouth as deep as it would go and run the other end of the stick into the sand at an angle over and around a fire.
Then they would gather a handful of these cooked beauties and walk up and down the beach selling them for 10 Pesos each.

Thanks for the memories.

Martyman - 7-18-2011 at 08:16 AM

Quote:

Originally posted by JESSE
Even better, just buy a couple of bags of sea salt, and bake it in salt.

Really? A few more details please.

Red Snapper

desertcpl - 7-18-2011 at 08:25 AM

here the one about a young lady that went fishing with her husband and several of his friends and she came back with a Red Snapper

:rolleyes:

DENNIS - 7-18-2011 at 08:55 AM

Quote:

Originally posted by desertcpl
here the one about a young lady that went fishing with her husband and several of his friends and she came back with a Red Snapper

:rolleyes:

No....missed that one. Tell us all about.......include family fotos please. :lol:

JESSE - 7-18-2011 at 09:01 AM

Quote:

Originally posted by Martyman

Quote:

Originally posted by JESSE
Even better, just buy a couple of bags of sea salt, and bake it in salt.

Really? A few more details please.

http://www.youtube.com/watch?v=pX4ACKignzY

Bob H - 7-18-2011 at 09:18 AM

Quote:

Originally posted by Kalypso

Quote:

Chucheman has a great recipe for Pescado Zarandeado

Check this out.... turn up your sound!

http://www.youtube.com/watch?v=BB8YWgQiHtU

JESSE - 7-18-2011 at 09:29 AM

Quote:

Originally posted by Bob H

Quote:

Originally posted by Kalypso

Quote:

Chucheman has a great recipe for Pescado Zarandeado

Check this out.... turn up your sound!

http://www.youtube.com/watch?v=BB8YWgQiHtU

I disagree, anybody that uses Huichol bottled salsa to make a zarandeado should be arrested and hanged in public.

Bob H - 7-18-2011 at 11:32 AM

Quote:

Originally posted by JESSE

Quote:

Originally posted by Bob H

Quote:

Originally posted by Kalypso

Quote:

Chucheman has a great recipe for Pescado Zarandeado

Check this out.... turn up your sound!

http://www.youtube.com/watch?v=BB8YWgQiHtU

I disagree, anybody that uses Huichol bottled salsa to make a zarandeado should be arrested and hanged in public.

How would you change his recipe? I'd be interested to know.

Kick up the firepit

mcfez - 7-18-2011 at 01:20 PM

Gut the fish...leave the head on.

Build a bed of coals from the use of dead Ocotillo Cactus wood

Cook till it fancy's you.

Melt I stick of butter. Add juice of 2 limes. Dash of salt.
Mix in dipping bowl.

Peel back fish skin. Dip meat like you would Lobster.

"Tastes..... that will change you life"

[Edited on 7-18-2011 by mcfez]

capt. mike - 7-18-2011 at 02:03 PM

no....they all went fishing and she decided to do some rays au natural.

when they got back all she caught was one red snapper.... :wow:

JESSE - 7-18-2011 at 03:56 PM

Quote:

Originally posted by Bob H

Quote:

Originally posted by JESSE

Quote:

Originally posted by Bob H

Quote:

Originally posted by Kalypso

Quote:

Chucheman has a great recipe for Pescado Zarandeado

Check this out.... turn up your sound!

http://www.youtube.com/watch?v=BB8YWgQiHtU

I disagree, anybody that uses Huichol bottled salsa to make a zarandeado should be arrested and hanged in public.

How would you change his recipe? I'd be interested to know.

Make a simple guajillo sauce, it will take a little more time, but the result will be 10 times better than using Huichol.

http://www.youtube.com/watch?v=C9x3E5l9I_8

wessongroup - 7-18-2011 at 04:03 PM

Jesse ... thanks much.. never even thought of You Tube for this... super link... again thanks.. :light:

Sallysouth - 7-18-2011 at 04:37 PM

IMO, Red snapper makes the best fish tacos.I lightly flour the peices, dip em in beaten egg and coat them with Panko that has been seasoned with cumin, mexican oregano, spike and fresh black pepper.Fry until golden, just a coupla minutes.I make a salsa from our homegrown tomatoes, cilantro, homegrown red onions , a bit of diced cucumber and limon juice, diced avocado.White sauce is half sour cream, half BF mayo, cumin.A bit of work but so worth it.WSB is also a good choice for this.!!

tiotomasbcs - 7-18-2011 at 04:54 PM

Sally, you're killing me! Dill, cucumber, avo!!! Sour cream/mayo surprise. Add a little sweet chile sauce. Break my mouth, sister! Snapper, Halibut, Dorado, pierna; it's the Fixins. Thanks. Tio :cool:

Bajahowodd - 7-18-2011 at 09:12 PM

Quote:

Originally posted by Sallysouth
IMO, Red snapper makes the best fish tacos.I lightly flour the peices, dip em in beaten egg and coat them with Panko that has been seasoned with cumin, mexican oregano, spike and fresh black pepper.Fry until golden, just a coupla minutes.I make a salsa from our homegrown tomatoes, cilantro, homegrown red onions , a bit of diced cucumber and limon juice, diced avocado.White sauce is half sour cream, half BF mayo, cumin.A bit of work but so worth it.WSB is also a good choice for this.!!

Perhaps it's just me, but snapper has always bugged me because of the bones. Somewht like getting a piece of core in an apple pie, when I eat snapper, if I encounter a bone, I'm done. Guess I'm just a diletantte.

Sallysouth - 7-18-2011 at 10:57 PM

I Don't do bones, ever!!I'll get out a magnifing glass if need be..NO BONES!! And I forgot to add a fire roasted (stovetop) poblano to the salsa mix.

wow!!

EdZeranski - 7-22-2011 at 01:39 PM

Quote:

Even better, just buy a couple of bags of sea salt, and bake it in salt.

Really? A few more details please.

http://www.youtube.com/watch?v=pX4ACKignzY

That looks great! Never heard of it B4 but will give it a try.

EdZ KG6UTS

Cypress - 7-22-2011 at 02:30 PM

Why not just lay it out in the sun on the highway and let a few cars run over it. Then soak it in salt, then smoke it for a few hours. Good Grief! We're talking about some of the best eating fish that swims. The less you do to it, the better it is.

Oso - 7-22-2011 at 03:15 PM

HUACHINANGO ALA VERACRUZANA

My wife's recipe, simple but moist and delicious. Flour THEN egg may seem reverse but it comes out soft instead of crispy.

Salt and pepper snapper filets. Dredge in flour, then in whipped egg. Then repeat; flour again, then egg. Fry in hot oil.

Sallysouth - 7-22-2011 at 07:04 PM

Well, last night I made it differently.I just mixed some flour and panko, dipped em in egg and then the mix, fried up perfect.IMO, a great "salsa" makes a big diff.I put cucumber, just a little, and it added just that little bit of sumpin-sumpin.Best yet.Let the flavor of the fish dominate.Kosher salt is a big yes when you take the peices out of the pan.Oso's wifes' recipe is very similar to mine but not egg in the end, and panko gives it a little chrunch factor.I will try Osos' next time.(just to be adventurous)!!