360 West August 2014 : Page 79

What A Dish REVOLVER TACO LOUNGE Pescado Zarandeado % y June Naylor 3 hoto by 5 alph / auer Gino Rojas, owner of 5HYROYHU7DFR/RXQJH in Fort Worth, thinks the juicy Japanese UHGVQDSSHUFDOOHGPDGDLLVWKHSHUIHFWÀVK for enjoying on summer nights, especially ZKHQLW·VFRRNHGRYHUDZRRGÀUH7KHNH\ is the deep-red guajillo sauce house-made E\*LQR·VIDPLO\DW5HYROYHU%UXVKLQJLW on during the grilling process helps create a spicy crust, nicely foiled by the bright sweetness of grilled oranges and the SXQJHQW&#0f;IUHVKÁDYRUVRIKHUEV$GGDVLGH of grilled vegetables and maybe a little rice. With a fresh-lime margarita, you’ll feel like \RX·UHVLWWLQJVHDVLGHRQD0H[LFDQEHDFK PESCADO ZARANDEADO Serves 4 ‹ 10 guajillo chiles, stems and seeds removed (see note) ‹ 3 tablespoons dried Mexican oregano ‹ 1 large white onion, chopped ‹ 4 large garlic cloves, chopped ‹ 3 cups warm water ‹ 1½ cups white vinegar ‹ Sea salt to taste ‹WV\UKZYLKZUHWWLYÄSL[
ZRPUVU"PM`V\KVU»[ SPRLZUHWWLY
[Y`HUV[OLY^OVSLÄZO^P[OÄYTÅLZO ‹ 3 tablespoons olive oil ‹ 2 to 3 oranges, sliced ½ inch thick ‹ ½ cup micro herbs or chopped fresh oregano Note Choose chiles with a supple, rather than parchment, texture. Combine chiles, Mexican oregano, onion, garlic, 2 cups warm water and 1 cup vinegar in a blender. Process for 30 seconds. Gradually add remaining water and vinegar, processing until the mixture is somewhat thick but still liquid. Add salt and process again. Push the sauce through a strainer to remove any remaining solids. Set aside. Prepare the grill using applewood or your favorite wood briquettes. Or use soaked wood chips for ZTVR`ÅH]VYPULP[OLYHNHZVYHJOHYJVHSNYPSS 9PUZLÄZOHUKWH[KY`)Y\ZO[OLÄZO^P[OZVTL VM[OLZH\JLHUKWSHJLPUHÄZONYPSSPUNIHZRL[V]LY TLKP\TOV[ÄYL^P[OZRPUZPKLKV^U*VVRÄZOMVY a total of 10 minutes per 1-inch thickness, turning [OLIHZRL[VUJL
\U[PSÅLZOILJVTLZVWHX\LHUK ÅHRLZLHZPS`H[[OLU\KNLVMHMVYR>OPSLJVVRPUN
 JVU[PU\L[VIY\ZO[OLJOPSLZH\JLVU[V[OLÄZO
 alternating with swipes of a brush dipped in olive oil. >OPSL[OLÄZOJVVRZ
IY\ZOVYHUNLZSPJLZ^P[OH little olive oil and grill them, turning once, for &#1c;TPU\[LZ>OLUÄZOPZJVVRLK
YLTV]L[VHWSH[[LY and garnish with herbs and grilled orange slices. 7+( '(7 A ,/ S Revolver Taco Lounge 2822 W. 7 th St., Fort Worth; 817-820-0122 or revolvertacolounge.com 360westmagazine.com August 2014 79

What A Dish

June Naylor

Pescado Zarandeado

Gino Rojas, owner of

Revolver Taco Lounge in Fort Worth, thinks the juicy Japanese red snapper called madai is the perfect fish for enjoying o n summer nights, especially when it's cooked over a wood fire. The key is the deep-red guajillo sauce house-made b y Gino's family at Revolver. Brushing it on during the grilling process helps create a spicy crust, nicely foiled by the bright sweetness of grilled oranges and the pungent, fresh flavors of herbs. Add a side of grilled vegetables and may bea little rice.
With a fresh-lime margarita, you'll feel like you' resitting seaside on a Mexican beach.

PESCADO ZARANDEADO

Serves 4

• 10 guajillo chiles, stems and seeds removed (see note)

• 3 tablespoons dried Mexican oregano

• 1 large white onion, chopped

• 4 large garlic cloves, chopped

• 3 cups warm water

• 1 / cups white vinegar

• Sea salt to taste

• 2 pounds red snapper filet, skin on; if you don't like snapper, try another whole fish with firm flesh

• 3 tablespoons olive oil

• 2 to 3 oranges, sliced / inch thick

• / cup micro herbs or chopped fresh oregano Note Choose chiles with a supple, rather than parchment, texture.

Combine chiles, Mexican oregano, onion, garlic, 2 cups warm water and 1 cup vinegar in a blender.Process for 30 seconds. Gradually add remaining water and vinegar, processing until the mixture is somewhat thick but still liquid. Add salt and process again. Push the sauce through a strainer to remove any remaining solids. Set aside.Prepare the grill using apple wood or your favorite wood briquettes. Or use soaked wood chips for smoky flavor in either a gas or a charcoal grill.

Rinse fish and pat dry. Brush the fish with some of the sauce and place in a fish-grilling basket over medium-hot fire with skin side down. Cook fish for a total of 10 minutes per 1-inch thickness, turning the basket once, until flesh becomes opaque and flakes easily at the nudge of a fork. While cooking, continue to brush the chile sauce onto the fish, alternating with swipes of a brush dipped in olive oil.

While the fish cooks, brush orange slices with a little olive oil and grill them, turning once, for 5 minutes. When fish is cooked, remove to a platter and garnish with herbs and grilled orange slices.

Read the full article at http://www.bluetoad.com/article/What+A+Dish/1771820/219127/article.html.

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