Go to the Recipe: Pescado Zarandeado (Chile-Marinated Grilled Fish)
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.
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.
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.
