Pescado Sarandeado Recipe

Name: Pescado Sarandeado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dried ancho chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 3 cups water; 1 1/2 tablespoons lower-sodium soy sauce; 2 teaspoons lower-sodium Worcestershire sauce; 2 teaspoons tomato paste; 2 teaspoons lime juice; 1 teaspoon dried oregano; 1/2 teaspoon ground cumin; 4 garlic cloves, peeled; 4 (6-ounce) skin-on snapper fillets; 1/4 teaspoon salt; Cooking spray; 8 lime wedges

Servings: persons

2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
3 cups water
1 1/2 tablespoons lower-sodium soy sauce
2 teaspoons lower-sodium Worcestershire sauce
2 teaspoons tomato paste
2 teaspoons lime juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
4 garlic cloves, peeled
4 (6-ounce) skin-on snapper fillets
1/4 teaspoon salt
Cooking spray
8 lime wedges

1
Combine chiles and 3 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes. Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid. Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.
2
Score skin of fillets. Sprinkle fillets with salt. Coat fillets with chile mixture; let stand 5 minutes. Heat a large grill pan over high heat. Coat pan with cooking spray. Add fillets to pan, skin side down. Grill 3 minutes, without moving. Turn and grill 3 minutes or until fish flakes easily when tested with a fork. Serve immediately with lime wedges.
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221

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 dried ancho chiles, stemmed and seeded, 2 dried guajillo chiles, stemmed and seeded, 3 cups water, 1 1/2 tablespoons lower-sodium soy sauce, and more.

Yes, Pescado Sarandeado falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pescado Sarandeado

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