Pescado Zarandeado, The Best Halibut I have ever had

[Bill Schultz]

A major dish up and down the west Coast of Mexico, I understand why. The CEO said the absolute best fish she ever had. Good for me!

I used Halibut, it was wild, fresh and one of my favorites.
The ingredients lined up, I found a new Mex Market and they had dried Ancho's that were still nice and flexible. Roasted them on a stove top CI. Then into warm water for about half an hour until the swelled up nice. Also used about 1/4 cup of the soak water in the blender. A bunch of cloves of garlic, a small can of good tomato sauce, 1/4 cup Soy Sauce, 1/4 cup Worcestershire and blended it up.

Kosher and Fresh ground both side of the halibut

Sauced both sides and let it marinate for half an hour

So the dish needs a strong wood presence so half a chimney of Stubbs, and several large chunks of Apple wood allowed to burn down to nice coals.
On the OTG with a basket holding them, you use melted butter to baste constantly and flip frequently which causes frequent flare ups. The flare ups are part of the dish sort of like Road Side Chicken

Lucky I have a anti-fire brew with me

Done and heading in

Your plate with one of the CEO's stuffed Artichokes

And an after dinner glass of Heaven

 

[Tony R]

Sarandeado is one of my favorite dishes to get if the restaurant does it right. There's one in Cali that fire up their charcoal grill and do it out in the back.

Nice job Bill.

 

[Paul Kastner]

Fish looks great.

 

[Jak Stepan]

Nice recipe and good grub. I never met a man who had a drum of soy sauce. Impressive.

Don't lift the lid...

 

[Russell McNeely]

Awesome looking fish! I want some!

 

[Joe InJersey]

wow! that's great. I'm going to try it. Do you think that this recipe would work with cod?

 

[Robert McGee]

Bill;
Nice report and wonderful looking fish. I'm going to have to try that recipe, for sure. It looks terrific!

Keep on smokin',
Dale53

 

[Joe InJersey]

Bill, I'm guessing that this was this recipe that was your inspiration... http://www.rickbayless.com/recipe/view?recipeID=144

 

[Bill Schultz]

Yes Joe, the sauce is perfect for fish and I am going to use it for chicken also, I mean seriously good sauce. The dish Rick does is for a large fish fileted and the backbone section also. I just used the Halibut fillet's. Fantastic
I left more of the Ancho seeds in as I like a little heat. Not too much, but enough where it has a little kick.
Try the sauce you will see what i mean. Make sure you find the Ancho's still fresh and roast them. My kitchen smelled incredible.
And yes it should work for any meaty fish

 

[Mike Coffman]

Mouthwatering plate of food Bill! Will have to try that sauce! Thanks for posting the ingredients!

 

[SE Davis]

Excellent plate Bill. Nice choice of after dinner drink.
Scott

 

[Rich Dahl]

That sure looks looks a great meal, nicely done!

 

[Wolgast]

Looks stunning as always..And the fish looks flaky and done to perfection. Some bold flavours for a fish dish...But i Love it! Think i have to try this one

 

[Bill Schultz]

Dan when it's cooked on the fish it is not overpowering at all, your going to like it

 

[John Boehm]

Great looking recipe, I'll be trying this soon. What do you guys stuff the artichokes with?

 

[Cliff Bartlett]

Great job. Interesting cook. Great presentation on finished plate. Love Halibut, my favorite fish.

 

[Gregory R]

That's some good looking fish, Bill!! Plated pic looks awesome!!

 

[russ olin]

Bill that is another fantastic plate of food. Great job!

 

[Bill Schultz]

John she uses stale Italian Bread which she dices up, EVOO, roasted garlic, a little diced tomato, S&P. Fries them together and pulls apart the artichoke a little and dresses it with S&P and a little EVOO and stuffs it. They are real good.

 

[Tim McCann]

Nicely done Bill.