we fished out of san quintin and caught yellowtail and rockfish, unfortunately, no white seabass, our target fish.
at the fillet table, our skipper told us if we take the fish to the restaurant, ask them to cook it sarandiago and you will never eat it any other
way. well, we would as we love sashimi.
the restaurant did cook it as we asked and it looked like it was grilled with a sauce on it that looked like teriyaki sauce, probably not.
neither myself nor my son thought it to be great.
does anyone know this style of cooking and can you recommend making this particular sauce and how to cook it and when to apply this particular sauce ?
i thank you in advance,
BIEN SALUD, DA RAT
rts551 - 8-28-2016 at 02:49 PM
Its Zarandeado. I have had it a variety of ways. Seems the recipes vary quiet a bit between mainland and Baja.rts551 - 8-28-2016 at 02:52 PM
1/4 cup extra virgin olive oil
10 cloves coarsely but well chopped garlic
1 teaspoon soy sauce
1 tablespoon ancho chile powder
1/4 teaspoon powdered chile de árbol or substitute cayenne
Heaping 1/4 teaspoon salt
1/4 cup mayonnaise
1 teaspoon mustard
Is what we use (or something similar depending on what we have available)
Usually on a 1/2 white sea bass...grilled open face.woody with a view - 8-28-2016 at 05:31 PM
I know a guy with the last name Zaranandia from Spain. shari - 8-28-2016 at 07:17 PM
Juan says it Sarandiado and recipes vary from place to place of what they put on top of the fish that is on the grill....it's a mexican favorite way
to eat it.rts551 - 8-28-2016 at 09:10 PM
Juan says it Sarandiado and recipes vary from place to place of what they put on top of the fish that is on the grill....it's a mexican favorite way
to eat it.
True...in Baja it is spelled with an S... On the mainland it is spelled with a Z. Google it and it is spelled both ways. My dictionary has it
with a Z.
Only matters if you are looking it up on the internet for a recipe.BAJA.DESERT.RAT - 8-28-2016 at 11:29 PM
hola shari,
is it possible to get juan or juan's family recipe ? unless it's a family secret, i understand.
Sarandeado style recipes I've used often include annatto (achote in Spanish) to add deep red/orange color to makes the fish appear barbequed.
Hi mexicali-kid,
My family used to have a restaurant in Tecate, we sold rosticery chicken and we used "achiote" to marinate it, also added juice from sour oranges
among other spices... her's something on "achiote":
