Filete Zarrandeado
- Prep
- 20 min
- Serves
- 4
- Difficulty
- Medium
Fish fillet prepared in a smoky, chile-citrus marinated griddling style
Ingredients
- 1 large white onion, sliced
- 4 chiles California, stems removed
- 10 chiles de árbol (very spicy; use fewer if desired)
- 3 garlic cloves
- ¾ cup mayonnaise
- Juice of 3–4 lemons
- 1½ tablespoons Chef Merito fish seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 to 2½ pounds white fish fillets (tilapia, snapper, or similar)
- Oil, for the griddle
- White rice
- Salad or preferred sides
Directions
- Preheat the Blackstone griddle to medium heat and lightly oil the surface.
- Add the sliced onion and cook until softened and nicely charred, about 6–8 minutes.
- Place the chiles California and chiles de árbol on the griddle. Cover with a dome to help them soften. Roast the chiles de árbol for only 1–2 minutes to prevent burning and bitterness. Cook the chiles California a little longer, until softened.
- Add the garlic cloves and lightly char for 1–2 minutes.
- Transfer the onion, chiles, and garlic to a blender. Add mayonnaise, lemon juice, fish seasoning, salt, and black pepper. Blend until smooth and creamy. The sauce should be spreadable and not too thick.
- Lightly oil the griddle again. Generously coat both sides of the fish fillets with the marinade.
- Place the fillets on the griddle and cook for 3–4 minutes per side, until the color changes, the edges are lightly crisp, and the fish flakes easily.
- Remove from the griddle and serve hot with white rice and salad.