Pescado Sarandeado (bbq Fish)
Cooking MethodGrilling
Ingredients
- 1 3-4 lb (redfish, snapper), whole fish about 15 inches, scaled and gutted
- olive oil
- corn tortillas
- 3 garlic cloves
- 1 large roughly chopped tomato
- 18 pitted green olives, roughly chopped
- salt, pepper
- 1/2 pound carrots diced and cooked
- 1/2 pound potatoes, peeled diced and cooked
- aluminum foil
Instructions
Heat some oil in pan and add garlic, tomatoes, olives and salt. Fry over medium heat for 8 minutes until the juice is absorbed. Stir in carrots and potatoes, salt, pepper. Cook over med heat, stirring for another 5 minutes. Set aside. Rinse and dry the fish. Stuff inside pocket of fish with the filling. Sprinkle outside of fish with salt. Cook some tortillas in oil and wrap the fish stuffed with the filling in 2-3 layers of tortillas so that the whole thing is covered up and wrapped in tortillas. Now wrap the whole thing up in foil. Cook over a grill or open fire for about 20 minutes on each side (40 minutes total). Get some extra tortillas to eat with the fish. Watch out for bones.