Pescado zarandeado

Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Pescado zarandeado. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pescado zarandeado is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They're nice and they look fantastic. Pescado zarandeado is something which I have loved my entire life.

Many things affect the quality of taste from Pescado zarandeado, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pescado zarandeado delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pescado zarandeado is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pescado zarandeado estimated approx 60 minutos.

To begin with this recipe, we must prepare a few ingredients. You can cook Pescado zarandeado using 10 ingredients and 4 steps. Here is how you cook that.

En jalisco y Nayarit es muy popular y esta versión es muy sencilla, fácil y rápido

Ingredients and spices that need to be Make ready to make Pescado zarandeado:

1. 1 1/2 kg huachinango abierto estilo mariposa
2. 4 dientes ajo
3. 1 cucharada mayonesa
4. 1/2 cucharada mostaza
5. 1/2 cucharada salsa de botella
6. 2 cucharadas salsa inglesa
7. 2 cucharadas salsa maggy
8. 6 cucharadas salsa soya
9. 1/4 de taza de aceite
10. sal y pimienta

Steps to make to make Pescado zarandeado

1. Coloca el pescado en una prensa para asar con la piel hacia abajo. En una olla pequeña fríe los dientes de ajo sin cáscara en el aceite Sabrosano®, lo suficiente como para cubrirlos a fuego muy bajo con el objetivo de suavizarlos por completo para poder hacer un puré con ellos (cuidando de que el fuego no este muy alto porque si se queman tomarán un sabor amargo).
2. Salpimenta el pescado generosamente, de manera que al ponerlo a las brasas se quede el sabor de la sal y la pimienta.
3. En un recipiente aparte mezcla la mayonesa, la mostaza, la salsa picante de botella, el jugo sazonador, la salsa inglesa y la salsa de soya.
4. Saca los ajos del aceite y presiona con fuerza por un colador fino para recoger el puré que va saliendo. Ese puré se unta con una brochita al pescado ya salpimentado y aplica con la misma brocha la mezcla de la mayonesa con los demás ingredientes. Para terminar, cierra la prensa y se asa el pescado primero boca abajo (la carne primero) por diez minutos para que se dore el pescado y se caramelice el ajo. Luego se voltea y se asa entre siete y diez minutos del otro lado o hasta que se vea cocido.

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