Snapper Zarandeado with Cal-Mex Spring Salad
Guajillo chiles and soy sauce in the mayonnaise rub create a great spicy, extra-savory crust on this fish. Serve the snapper Cal-Mex-style with a grilled spring vegetable salad.
ingredients
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1 1/2 ounces guajillo chiles, seeded
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Hot water
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2 tablespoons tomato puree
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1 tablespoon soy sauce
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1 tablespoon Worcestershire sauce
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1 small garlic clove
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1/4 cup mayonnaise
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Kosher salt
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Freshly ground pepper
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1 tablespoon minced shallot
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1 tablespoon white wine vinegar
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1/2 teaspoon finely grated lemon zest
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1 tablespoon fresh lemon juice
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1 dried arbol chile—stemmed, seeded and crushed
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1/4 cup extra-virgin olive oil, plus more for brushing
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12 spring onions or scallions
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2 1/2 pounds asparagus, ends trimmed
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Four 6-ounce, skin-on red snapper fillets
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Warmed corn tortillas, for serving
Direction
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In a small skillet, toast the guajillo chiles over moderate heat, turning, until blistered and fragrant, 2 minutes. Transfer the chiles to a bowl, cover with hot water and let stand until softened, 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking liquid.
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Transfer the softened chiles and reserved chile soaking liquid to a food processor. Add the tomato puree, soy sauce, Worcestershire sauce and garlic and puree until smooth. Add the mayonnaise and puree until incorporated. Season with salt and pepper.
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Light a grill or preheat a grill pan. In a small bowl, whisk the shallot with the vinegar, lemon zest, lemon juice and crushed arbol chile. Gradually whisk in the 1/4 cup of olive oil. Season the vinaigrette with salt and pepper.
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Brush the vegetables with oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning, until crisp-tender; 3 minutes for the scallions, 5 minutes for the asparagus. Transfer the vegetables to a bowl and toss with the vinaigrette.
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Using a sharp knife, make three shallow cuts on the skin side of each snapper fillet. Transfer 1/4 cup of the guajillo mayonnaise to a small bowl. Rub each fillet all over with 1 tablespoon of that mayonnaise, rubbing it into the cuts. Grill the fillets over moderate heat, turning once, until lightly charred and just cooked through, 6 to 7 minutes. Transfer the snapper and grilled vegetables to plates and serve with warm cor