Ingredients

2 pounds ripe tomatoes

3 serrano chiles, stemmed

1/4 cup coarsely chopped white onion

3 garlic cloves, chopped

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh parsley

1 1/2 teaspoons fine sea salt

Fish

• 1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied
• 1/4 cup canola oil
• 1 teaspoon dried Mexican oregano

• 2 teaspoons fresh lime juice
• 12 5- to 6-inch-diameter warm corn tortillas

Description

Pescado Zarandeado Although You Can Broil The Fish, It Is At Its Best When Cooked Outside (placing The Fish In A Grill Basket Makes It Easier To...

View Full Recipe