Pescado Zarandeado

Ingredients

• 1 whole fish whole red snapper or similar firm fish (1.5 to 2 pounds)
• 3 chiles dried guajillo chiles
• 2 limes lime
• 3 cloves garlic cloves
• 3 tablespoons olive oil
• 1 to taste salt and pepper

Instructions

1. 1

   Remove the stems and seeds from the 3 dried guajillo chiles by holding each chile by the stem and shaking the seeds into a small bowl, then discard the stems.

2. 2

   Place the cleaned chiles in a small heatproof bowl and pour boiling water over them until just covered; let them sit for 5 minutes until soft.

3. 3

   Peel the 3 garlic cloves by placing each flat-side-down on a cutting board and pressing firmly with the heel of your hand until the papery skin falls off.

4. 4

   Cut both limes in half lengthwise from tip to root, creating 4 lime halves; squeeze 2 halves into a small bowl and keep the other 2 halves whole for serving.

5. 5

   Drain the softened chiles through a fine-mesh strainer, discarding the soaking water; transfer the chiles to a blender with the 3 garlic cloves, 2 tablespoons of lime juice, 3 tablespoons of olive oil, and 1 pinch of salt.

6. 6

   Blend on high speed for 45 seconds until the mixture becomes a smooth, thick paste with no visible chile pieces, scraping the blender wall halfway through with a rubber spatula.

7. 7

   Pat the whole fish dry inside and out using paper towels; trim off any fins with kitchen scissors if desired, then place it on a large cutting board.

8. 8

   Make three shallow diagonal cuts across each side of the fish: place your knife at a 45-degree angle and score the skin without cutting all the way through to the bone.

9. 9

   Spread half of the chile paste inside the fish cavity using a small spoon, coating the interior completely; rub the remaining paste all over the outside of the fish, working it into the cuts.

10. 10

    Preheat a grill or grill pan to medium-high heat by setting it on the stovetop over medium-high heat; test readiness by holding your hand 3 inches above the grate — you should feel strong heat in 2 seconds.

11. 11

    Lightly oil the grill grates by folding a paper towel, dampening it with olive oil, and rubbing it across the grates 3 times in each direction using long-handled tongs.

12. 12

    Place the whole fish directly on the grill grates; you should hear a loud sizzle on contact; do not move it for 4 minutes.

13. 13

    Using a long metal spatula, slide underneath the fish from the head end and gently flip it over in one smooth motion; grill the second side for 4 minutes without moving.

14. 14

    Check doneness by inserting a fork into the thickest part of the fish near the backbone and twisting gently; the flesh should flake apart easily and look opaque white, not translucent.

15. 15

    Carefully slide a long metal spatula under the fish and transfer it to a large serving platter; place the 2 reserved lime halves on the platter next to the fish.

16. 16

    Squeeze the lime halves over the whole fish at the table; the fish is best eaten with your hands, pulling the flaked meat away from the bones.

Tools you’ll need

• cutting board
• small heatproof bowl
• fine-mesh strainer
• blender
• rubber spatula
• paper towels
• kitchen scissors
• small spoon
• grill or grill pan
• long-handled tongs
• long metal spatula
• fork
• large serving platter

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