Sarandeado, as a technique, refers to grilling a cleaned fish in a basket, constantly flipping it from one side to the other in order to preserve all the juices and flavors before they seep out of the fish. In this recipe we use the oven, so there’s no need for a fish basket or even a grill. It is essential, however, that you use a properly butterflied fish (the skin prevents the juices from seeping out and yields a moist and succulent fish). I strongly suggest asking your fishmonger to do it for you.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Line a large baking sheet with foil and dot it with half of the butter.
Step 3
Butterfly the fish by cutting it almost in half horizontally and opening it like a book. Carefully cut out and remove the spine.
Step 4
Place the fish, skin side down, on the foil-lined baking sheet. Roll up the edges of the foil to come close to the edge of the fish, to create a rim that will prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper, then with the garlic powder. Drizzle the hot sauce over the fish, and then squeeze the limes over it. Squeeze the orange half all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter.
Step 5
Bake the fish for 15 minutes, or until just cooked through.
Step 6
Turn on the broiler and broil the fish for 8 to 10 minutes, or until browned. Serve with warm tortillas to make tacos, and lime wedges for squeezing over the fish.
