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Huachinango Zarandeado

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1, 1.5lb vermillion snapper, butterflied

2 tablespoons A la Talla marinade ( récipe follows) 

7 radish slices

1/2 cup Mexican watercress 

1/4 red onion, julienned

1/4 cup diced pineapple

Olive oil

Lime juice

Sea salt

Ala talla marinade (makes 3 quarts) 

20 ancho peppers, deveined and toasted

10 guajillos peppers, deveined and toasted

1/2 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 (lard)

1 medium white onion, diced

1/2 cup granulated sugar

Puree all ingredients except lard, onion and sugar together in blender until smooth. Preheat a large saucepot with lard over medium-high heat. Once the lard has completely melted, add the onion and cook until translucent. Add the puréed sauce and bring to a boil. Once it boils, add the sugar and reduce heat. Leave gently simmering until sauce thickens, about 10 to 15 minutes. 

To serve:

Place snapper in grill basket. Brush marinade on both sides and close grill basket. Place snapper on grill until done, about 4 minutes. 

To garnish:  Add radish, onions, watercress and  pineapple and toss. Add lime juice and olive oil and toss to coat well. Place on top of snapper.