Subj : Tacos 'n Such - 02
To   : All
From : Dave Drum
Date : Sun Nov 06 2022 12:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pescado Zarandeado (Grilled Fish w/Chile-Citrus Sauce)
Categories: Seafood, Vegetables, Citrus, Chilies
     Yield: 8 servings

     2 tb Achiote paste
     3    Chilies chiltepines or
          - chilies de árbol; lightly
          - crushed
     5 ts Fresh lime juice
     5 ts Fresh orange juice
     1 cl Garlic; fine grated
     3 tb Extra-virgin olive oil
     1 tb Soy sauce
     1    Bell pepper; stemmed, seeded
          - in 1/4" slices
   1/2 lg Red onion; in 1/4" slices
          Salt & fresh ground pepper
     3 lb Whole red snapper; scaled,
          - cleaned (head removed),
          - butterflied

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          Warm tortillas de maíz
          Your favorite salsa
          Lime and orange wedges
          Sliced cucumber
          Sliced tomatoes
          Sliced avocado
          Sliced iceberg lettuce
          Sliced red onion

 Place the achiote in a medium bowl and, using a whisk,
 break the paste into small pieces. To the same bowl, add
 chilies, lime juice, orange juice and garlic and whisk
 until smooth, then whisk in 2 tablespoons of oil and the
 soy sauce until blended.

 Prepare a grill for medium heat. Scrub the grates clean
 and, using tongs and an old, clean kitchen towel, brush
 the grates with oil. Toss bell pepper and onion slices
 in the remaining 1 tablespoon oil, and season with salt
 and pepper. Grill until lightly charred on both sides,
 about 3 minutes per side.

 Pat the skin side of the fish dry with paper towels
 (this will help keep the fish from sticking). Using a
 sharp knife, score the flesh side of the fish on a
 diagonal at 1-inch intervals and about 1/4" deep. Season
 with salt and pepper. Generously brush the achiote
 mixture onto the flesh side of the fish, making sure to
 coat the entire surface and pushing it into the score
 marks. If you have a fish grilling basket, use it!
 (Alternatively, you can roast it in the oven. Place
 prepared fish on a rack set inside a rimmed sheet tray
 and roast at 475 degrees until lightly browned and
 cooked through, 15 to 20 minutes.)

 Grill the fish, skin-side down, until the skin is
 charred, 7 to 10 minutes. Carefully turn the fish over
 with a wide spatula; continue to cook for 3 to 4
 minutes, until the flesh side has char marks and easily
 releases from the grate and the flesh flakes easily.
 Generously brush any remaining achiote mixture onto the
 flesh side of the fish and turn over again to grill the
 flesh side for about 1 minute to cook the achiote.
 Remove from the grill and place the fish flesh-side up
 on a platter. Arrange grilled vegetables on top of fish.
 Serve with tortillas, salsa, limes, oranges, cucumbers,
 tomatoes, avocado, lettuce and sliced red onion.

 By: Rick A. Martínez

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

 Yield: 8 servings

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