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MARISCO TINO'S PESCADO ZARANDEADO (Whole Grilled Fish)
Source: Marisco Tino's Restaurant - Puerto Vallarta, Mexico
Fish
3/4 C. light soy sauce
1/2 C. olive oil
1/3 C. fresh lime juice
4 fresh serrano chiles, finely chopped
1 T. dried oregano leaves
1 T. black peppercorns
4 lb. whole fish (red snapper, sea bass, porgy
or mullet) cleaned, cut along the spine and scaled
Sauce
4 cups water
11/2 pounds ripe tomatoes, chopped
8 fresh serrano chiles
3 large cloves garlic, peeled
1 medium white onion, peeled and quartered
Salt to taste
Garnish
2 cucumbers, peeled and thinly sliced
2 medium white onions, peeled and thinly sliced
Hot corn tortillas
To do this over a wood or coal fire, you will need 2 pounds charcoal or wood. Light the fire and let burn until white ash forms on the coals and flames subside. The fish should be cooked over a gentle fire.
Prepare the fish: Combine soy sauce, olive oil, lime juice, chiles, oregano and black peppercorns. Place the fish in a shallow baking dish and pour the marinade over the fish and let stand for 30 minutes. Cook the fish over a low fire and baste with marinade. Continue basting until fish is cooked. Skin must be crisp and the flesh should be moist and flaky. Prepare the sauce: Meanwhile, bring the water to a boil in a medium saucepan. Add the tomatoes, chiles, garlic and onion and cook uncovered for 20 minutes. Cool and puree the sauce in a blender or a food processor. Season with salt.
To serve, transfer the fish to a large platter and cover with the tomato sauce. Garnish the edges of the platter with the cucumber and onion slices and serve with freshly made corn tortillas.
NOTE: The fish could also be broiled in the oven, just do it more slowly than you would a steak or other meat.