Gypsy Jan
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Pescado Sarandeado?
Is this a good recipe? http://www.jamesbeard.org/gallery/main.php?g2_view=core.Show...
Or...?
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Gypsy Jan
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Oh Shoot!
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?
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Alex
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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!
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bajajudy
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They use aluminum foil here in stead of a grill basket, whatever the heck that is.
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Diver
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Judy,
You need to get out more ! 
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bajajudy
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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]
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toneart
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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. 
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Alex
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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.
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Gypsy Jan
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Thanks, You Fine Fish Cooking Nomads!
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]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Martyman
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Sarandeado??
Oh yeah...wrapped in "saran wrap"
Not bad, but a little tough getting through the melted plastic.
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