Fish Zarandeado

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Rick Bayless


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4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces

1 8-ounce can tomato sauce

2 garlic cloves, peeled

3 tablespoons soy sauce

3 tablespoons Worcestershire


1 3-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones

Oil for brushing or spraying the basket and fish

12 warm corn tortillas

1 medium red onion, thinly sliced, for serving

2 limes, cut into wedges, for serving

Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)

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