Huachinango Zarandeado
Huachinango Zarandeado
Ingredients
- 1 vermillion snapper, 1 ½ lb, butterflied
- 2 tablespoons A la Talla marinade
- 7 radish slices
- ½ cup Mexican watercress
- ¼ red onion, julienned
- ¼ cup diced pineapple
- Olive oil
- Lime juice
- Sea salt
A la Talla Marinade
Makes 3 quarts
- 20 ancho peppers, deveined and toasted
- 10 guajillo peppers, deveined and toasted
- ½ cup garlic cloves, roasted
- 3 tablespoons whole black peppercorns, toasted
- 5 fresh bay leaves, toasted
- 7 avocado leaves, toasted
- 2 tablespoons marjoram
- 1 tablespoon cumin seeds, toasted
- 4 cups red wine
- 4 cups white wine
- 2 12 oz bottles beer, such as Corona
- 2 cups manteca, or lard
- 1 medium white onion, diced
- ½ cup granulated sugar
To Make the Marinade
Puree all ingredients except the lard, onion and sugar together in a blender until smooth.
Preheat a large saucepot with the lard over medium high heat. Once the lard has completely melted, add the onion and cook until translucent.
Add the pureed sauce and bring to a boil. Once it boils, add the sugar and reduce the heat. Leave gently simmering until the sauce thickens, about 10 to 15 minutes.
To Cook the Snapper
Place the snapper in a grill basket. Brush the marinade on both sides and close the grill basket. Place the snapper on the grill and cook until done, about 4 minutes.
To Garnish and Serve
Combine the radish, red onion, watercress and pineapple and toss together. Add lime juice and olive oil and toss until well coated. Season with sea salt to taste.
Place the garnish over the grilled snapper and serve.