Pescado Zarandeado Recipe

Prepare Morita Aioli

In a small bowl, soak the morita chiles in hot water for about 10 minutes to soften. Drain and chop finely.

In a food processor, combine the softened chiles, garlic cloves, mayonnaise, lemon juice, and salt. Blend until smooth. Set aside.

Glaze the Barramundi

In a bowl, whisk together olive oil, honey, soy sauce, and black pepper until well combined.

Preheat a grill or grill pan over medium-high heat. Brush the barramundi fillets with the glaze and place them on the grill. Cook for about 4-5 minutes on each side or until the fish is cooked through and has grill marks.

Prepare the Slaw

In a large bowl, mix the shredded cabbage, grated carrots, and chopped cilantro.

Season with salt and black pepper, then toss everything together until well combined.

Make the Vinaigrette

In a small bowl, whisk together the fresh orange juice, lime juice, olive oil, honey, and salt until emulsified.

Cook the Rice

In a medium saucepan, combine the white rice, water, and salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed. Fluff with a fork before serving.

Warm the Tortillas

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.