A simple fish preparation with Caribbean flavors from Chef Hermant Dadlani, Executive Chef at Rosewood Little Dix Bay, Virgin Gorda, British Virgin Islands. Chef Dadlani uses Caribbean sweet potato, as well as locally grown cucumbers, lime, and micro tarragon, when preparing this dish at the resort. — Allison Beck.
Zarandeado translates from Spanish a few different ways, but in this case it means “flipped,” because the dish is a marinated fish that is put in a grill basket and cooked halfway before getting turned. Your guests (and even yourself) will flip at how delicious this dish it.
The work of chef Richard Sandoval, this fish taco recipe comes together with just six ingredients and provides a light, easy summertime dish. We like how the fish is marinated in a classic salsa before being sautéed to perfection, and we also found this recipe is flexible enough to swap in whatever fish you’ve got on hand, like the freshly caught tuna you have sitting in the cooler after a day of fishing.
Instead of starting with a recipe and then shopping with a list of ingredients, here’s a thrilling way to cook: You buy what’s freshest and then go home and figure out what to do with it. Try it. If you start to learn what to do with your unexpected purchase without looking up a recipe, your food will taste better — and you’ll live forever, because your food will always be fresh. You usually just need a little basic knowledge, some confidence, and a few ingredients you probably already have.
With this page, you can add fish to your list of foods you know how to handle without thinking. The recipe is really more than a recipe. It’s a simple, timeless lesson in the way fish responds to heat. It also happens to be a good way to get dinner on the table in about nine minutes.