“Zarandeado” Style Whole Pink Snapper
Compliments of Four Seasons Punta Mita Executive Chef Philippe Piel
Ingredients
1 each whole red snapper (1 kilo) Cleaned, boneless, butterfly
20 cl olive oil
To taste salt and pepper
1 each avocado
12 each flour tortillas
4 each lime
Chayote Slow
1 each chayote
1/8 each onion red
1 each carrot
1 tbsp cilantro, chopped
1 each lemon
1 tbsp olive oil
To taste salt and pepper
Zarandeado Marinade
50 gms ancho
50 gms chile guajillo
50 gms chile pasilla
200 gms achiote paste
4 each garlic cloves
80 gms onion white
1 liter orange juice
1 liter basic tomato sauce
To taste salt and pepper
Finishing chipotle mayonnaise
175 gms mayonnaise
12 gms chipotle paste
5 gms lime juice
A touch honey
Preparation
- For the Zarandeado Marinade, remove the seeds and stems from the dry chiles.
In a dry pan, toast each of them until fragrant and place them in a
blender. Blend on high with orange juice and achiote paste. In a cooking
pot, sauté the garlic and onion with a bit of oil until well caramelized.
Add the chile paste, tomato sauce and cook for an hour to reduce. When
cooked, blend the sauce, strain it well, chilled and reserve in the
fridge. - For the chayote slow, cleaned, peeled and washed the chayote, carrot and red
onions. Cut in a thin julienne, add chopped cilantro, lime juice and olive
oil. Seasoned to taste. - For the fish, cleaned it well, cut the fins, remove the bones and butterfly it.
- Season the red snapper with salt, grounded black pepper an olive oil. With a
brush cover the fish with the zarandeado sauce, place the fish on a grill
basket. Cook the fish on a charcoal and wood grill. When almost done, add
a bit of the chipotle mayonnaise. - Serve the fish with avocado, lime wedges, flour tortillas and the chayote slow.
