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Pescado Zarandeado

We first had pescado zarandeado at Puerto Azul, a palapa on the beach. They have elevated simple grilled fish to art. It is delicious, moist, and beautiful. And there is nothing quite like sitting with your toes in the sand, dining on exquisite fish, and watching the sun set.

The guys at Puerto Azul have a special way of butterflying the fish that I cannot seem to master, so I just fillet the fish like normal. It's not as impressive, but it is just as tasty.

Ingredients:

1/3 c. olive oil
1/2 c. soy sauce
1/4 c. lime juice
6 cloves garlic, roughly chopped
1 3-pound fillet Dorado, Bonita, Red Snapper, Pargo, or other white-fleshed fish suitable for grilling
6 tomatoes, deseeded and quartered
2 green bell peppers, cut into thick strips
2 red bell peppers, cut into thick strips
1 purple onion, cut into thick slices
6 jalepenos

Preparation:

Whisk together olive oil, soy sauce, lime juice and garlic. Make the marinade an hour ahead to give the garlic a chance to really infuse the marinade. Pour over the fish and let marinate for a half hour.

Line the bottom side of a wire mesh barbecue fish cage with aluminum foil. If you don't have a fish cage, you can put the foil directly on the grill, but you won't be able to turn the fish over. Place the marinaded fish on the foil and nestle the tomatoes, peppers, onions, and jalepenos around the fish.

Grill the fish over a medium fire, turning over after 10 minutes, until fish is cooked and tender and vegetables are just starting to blacken.

Transfer everything, foil and all, to a large serving tray. Add Salsa Mexicana (Pico de Gallo), Local Rice, marinated onions, and shredded lettuce. Serve with cut limes, guacamole, and plenty of fresh tortillas and cold beer. Enjoy!

Serves: 6
Prep time: 2 hours
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