Of the best kept culinary secrets of the Vallarta-Nayarit region.
By Haydé Escalante
Located half an hour north of Puerto Vallarta, Boca de Tomate beach is a paradise for any environmentalist. Renowned for its wildlife, it is also famous among locals for its excellent fish and seafood restaurant, as well as being one of the best places to admire the beautiful sunsets of Vallarta-Nayarit.
One thing is for sure- there is no better pescado zarandeado (seasoned, grilled fish) in Vallarta-Nayarit than what you’ll find at these restaurants. To help you taste a bit of this region we share with you the steps to cook this delicacy, Boca de Tomate style.
- 1 large firm flesh fish (snapper, mahi-mahi, sea bass), butterflied
- 1 head of garlic
- 1 tbs. mayonnaise
- 1/2 tbs. mustard
- 1/2 tbs. bottled hot sauce (use your favorite)
- Worcestershire sauce
- Maggi Sauce (found in the Latin foods section)
- Soy sauce
- Salt and pepper
- 1/4 of an onion
- 1/4 of a bell pepper
- Place the fish in a fish grilling grate covered in tin foil on the bottom. Set in a casserole or baking dish. Peel the cloves of garlic and fry them in oil over low heat, to be made into a purée. Season the fish with salt and pepper.
- In a bowl, mix the mayonnaise, mustard, hot sauce and a few drops of Maggi sauce, Worcestershire sauce and soy sauce.
- Now comes the step that will really give our dish flavor. Remove the fish’ eyes and press them through a fine sieve. Spread this purée evenly over the fish. Purée the cooked garlic (in a food processor, mortar and pestle or just with a knife) and spread over the fish. Brush the mayonnaise and sauce mixture from the previous step evenly over the fish.
- Slice the onion and bell pepper and arrange over the fish. Grill flesh-side down for about 10 minutes and turn it over to grill the skin side for another 10 minutes or so.
Done! This delicious Pacific Mexican dish is now ready to enjoy. Try it out and let us know how your pescado zarandeado comes out.
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