ALL THE LATEST

All Del Mar

Dad-inspired Dish

Executive Chef Cesar Oceguera's "Huachingo Zarandeado"

SSDM_Photo_Edit_Chef_Cesar_Dish

In honor of Father’s Day, we have asked our Executive Chefs to dish up a recipe passed down from — or inspired by — their fathers.

Chef Cesar Oceguera, Executive Chef at Searsucker Del Mar, reminisces about his annual visit to see family in Sinaloa, Mexico.

“Growing up and traveling to Sinaloa every year to visit my family, this dish became the staple of every visit. Being so close to the Pacific means some of the freshest seafood, and this Zarandeado is my father’s favorite dish when we go to the beach. Every time I see it on a menu or smell the preparations, it brings back memories of my father showing me how to cook it.”

Chef Cesar loves the bold and spicy flavors in this Zarandeado (Grilled) dish, and is inspired by the style of seafood preparation in Sinaloa, which is unrivaled in Mexico for creativity and flavor.

This Dad-inspired dish features Chiles Toreados, Salsa Verde, Salsa Veracruz, and a large rock fish. In this recipe, Chef Cesar used a 5 lb Huachinango fish. View the recipe below and try it out for Dad!

Chiles Toreados

3 jalapenos
1 white onion
1/4 – 1/2 cup of Worcestershire sauce
4 limes
1 oz butter

Directions:
Sautee jalapenos and onions until caramelized and then deglazed. Add Worcestershire, lime, and butter to clean teh pan and make the flavor seep into the jalapenos and onions. Add salt and pepper to taste.

Salsa Verde

1/4 onion
2 serrano peppers
2 garlic cloves
1 bunch cilantro
salt and pepper to taste

Directions:
Char onions, jalapenos, and garlic. Puree and season.

Salsa Veracruz

10 tomatoes
2 white onions
3 jalapenos
3 oz capers
1 bunch of cilantro
3 limes
salt to taste

Directions:
Sautee onions and jalapenos until translucent. Add tomatoes and capers. Cover and let steam. Season then add cilantro once cooled. Pepper to taste.

Huachinango Zarandeado

1 large rock fish (Huachinango)

Directions:
The preparation of this dish starts off with the fish, typically a large rock fish. Butterfly the fish to show both filet. Salt and pepper both sides and grill. Once grilled, cover each filet with different sauces, such as Salsa Verde and a Salsa Veracruzana. Bake the fish with the sauces, and remove once caramelized. Serve with Chiles toreados and Tortillas.