Go to the Recipe: Pescado Zarandeado (Chile-Marinated Grilled Fish)
That was good. I will do it again. The Guajillo and Ancho chiles could be substituted with Chili powder for those that cannot find them. It makes more rub that you will use.
Made this last weekend, don't know why I waited so long. Incredibly good.
Used a madai, took the fillets off instead of butterflying (also took the collars). Grilled over a metal rack over a charcoal grill.
My wife loves a "campstyle" trout a local restaurant has had on the menu for decades and when a local fishmonger had some deboned cleaned trout I looked for a recipe for the grill (Weber propane). I made half the marinade because looking at the volume of ingredients I knew it was more than I needed for 2 rainbow trout. I marinated for a bit longer than 1 hour and the fish came out perfectly for us. Tons of flavor and heat. I had the regular Valentina sauce, not the black, and that was hot enough for this recipe IMO. Because the recipe was clearly lacking glutamates (kidding) I swapped in estratto for the tomato paste. This marinade would work great on swordfish or poultry. I do think it's on the edge of overpowering the taste of the fish (a crime for me), so I would probably not brush on additional marinade at the end of the cook as I did for the trout. Thanks for the recipe. This one seems to be lost in the archives so hoping others find it and give it a try.
