What is pescado zarandeado

In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a plate on top to keep them submerged.

Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Blend to a smooth puree. Press through a medium-mesh sieve into a bowl. Taste and season highly with salt, usually about 2 teaspoons. Prepare the fish. Sprinkle with both sides with salt. In the plans for ZANAYA, the emphasis was on bringing tradition, culture and authenticity to the forefront — while taking a special place among the diverse dining options in Mexico City.

Cuevas is able to tell the story about his food from its origin and transmit that love to his team and to our clients. Asked to describe in a single word what Mexican cuisine means to him, Cuevas demonstrates his vision for marrying food and heritage.

Photography by Toufic Charabati. Visit the program page for recipes, videos and more. Sign out. The Cook Up recipes. Korean at home. All fired up for fish tacos. Toufic Charabati Source: Toufic Charabati. Previous Next Show Grid. Previous Next Hide Grid. Previous Next. Preparation 30 min. Cooking 50 min. Skill level Mid. The heat level should be medium. If you hold your hand be very careful four inches above the coals, you will be able to keep it there for only four seconds.

Use a grilling basket to hold the fish and place it, skin down on the fire. Cook for about 3 minutes, then turn it over and baste with the remaining chile. Cook for another 3 minutes, turn and baste again. The chile, as it roasts on the fire, will become a shimmering deep, dark red and a bit crisped. When the fish is cooked, brush with butter and carefully peel it away from the grilling basket.

Serve immediately with thinly sliced iceberg lettuce, tomato and avocado that has been sprinkled generously with an emulsion made of olive oil, Mexican lime juice, vinegar and salt. The fish is delicate, smoky and the chile is mild and complex.