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krafty
Super Nomad
Posts: 1052
Registered: 8-23-2010
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Red Snapper?????????
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!
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Kalypso
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Posts: 147
Registered: 5-17-2011
Location: San Diego
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| 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
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DENNIS
Platinum Nomad
Posts: 29510
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Location: Punta Banda
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Here's a few ideas:
http://tinyurl.com/43mbdb9
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Cypress
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Location: on the bayou
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Red Snapper is great, fried, broiled, baked,grilled etc.
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krafty
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Thank you Kalypso-googling is for sissies, this is so much more fun!
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DENNIS
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Posts: 29510
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Location: Punta Banda
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| Quote: | Originally posted by krafty
Thank you Kalypso-googling is for sissies, this is so much more fun! |
Hey....Waiddaminit 
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krafty
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mulegemichael
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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.
dyslexia is never having to say you\'re yrros.
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Indy
Newbie
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Registered: 7-17-2011
Location: East Cape
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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
\"The more you achieve with less, the greater the accomplishment\"
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JESSE
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Even better, just buy a couple of bags of sea salt, and bake it in salt.
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redhilltown
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Location: Long Beach, CA
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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!
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DENNIS
Platinum Nomad
Posts: 29510
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Location: Punta Banda
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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.
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Martyman
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| 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.
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desertcpl
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Red Snapper
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
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| 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
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No....missed that one. Tell us all about.......include family fotos please.
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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| 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
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| Quote: | Originally posted by Kalypso
| 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 |
Chucheman has a great recipe for Pescado Zarandeado
Check this out.... turn up your sound!
http://www.youtube.com/watch?v=BB8YWgQiHtU
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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JESSE
Ultra Nomad
Posts: 3370
Registered: 11-5-2002
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| Quote: | Originally posted by Bob H
| Quote: | Originally posted by Kalypso
| 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 |
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.
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Bob H
Elite Nomad
Posts: 5867
Registered: 8-19-2003
Location: San Diego
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| Quote: | Originally posted by JESSE
| Quote: | Originally posted by Bob H
| Quote: | Originally posted by Kalypso
| 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 |
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.
The SAME boiling water that softens the potato hardens the egg. It's about what you are made of NOT the circumstance.
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mcfez
Elite Nomad
Posts: 8678
Registered: 12-2-2009
Location: aka BN yankeeirishman
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Kick up the firepit
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]
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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