Pescado Zarandeado, Mexican Rice and Cabbage Slaw

Instructions

1. 1

   Prepare the Chili Base

   • Wipe the dried guajillo and árbol chiles clean. Place them in a dry skillet over medium heat and toast for 30-60 seconds per side until fragrant and slightly puffed. Be careful not to burn them, as this will make them bitter.
   • Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until they are fully softened.
2. 2

   Blend the Marinade

   • Drain the softened chiles, discarding the soaking water. Place the chiles in a blender.
   • Add the garlic, chopped white onion, mayonnaise, 3 tablespoons of lime juice, orange juice, Worcestershire sauce, oregano, cumin, 1 tsp of salt, and 0.25 tsp of black pepper.
   • Blend on high speed until the mixture forms a completely smooth, vibrant orange paste. Scrape down the sides of the blender as needed to ensure everything is incorporated.
3. 3

   Prepare and Marinate the Fish

   • Pat the butterflied fish completely dry with paper towels on both the skin and flesh sides.
   • Make a few shallow, diagonal cuts into the thickest parts of the flesh. This helps the marinade penetrate and ensures even cooking.
   • Season the flesh side generously with the remaining 0.5 tsp of salt. Lay the fish open, skin-side down, and pour the marinade over the flesh. Use a spatula to spread it in an even layer, pushing it into the cuts.
4. 4

   Prepare the Grill

   • Preheat your grill for two-zone cooking: one side with medium-high heat and the other with low heat. This allows you to control the cooking temperature.
   • Generously oil a large, hinged fish grilling basket with vegetable oil to prevent sticking. This is a crucial step.
5. 5

   Grill the Fish

   • Carefully place the marinated fish inside the oiled basket and lock it securely.
   • Place the basket on the grill, skin-side down, over the medium-high heat zone. Grill for 7-10 minutes, until the skin is lightly charred and releases easily from the basket.
   • Flip the basket and move it to the flesh-side down. Cook for another 5-8 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
   • If the marinade begins to char too quickly, move the basket to the cooler side of the grill to finish cooking gently.
6. 6

   Make Black Bean Salad and Serve

   • While the fish rests for a few minutes after grilling, prepare the salad. In a medium bowl, combine the rinsed black beans, finely chopped red onion, 2 tablespoons of chopped cilantro, and the remaining 1 tablespoon of lime juice.
   • Stir to combine and season with salt and pepper to taste.
   • Carefully open the grill basket and transfer the fish to a large platter. Garnish with the remaining fresh cilantro.
   • Serve immediately with the black bean salad, warm corn tortillas, and fresh lime wedges on the side.