From The Kitchen Of Michelin Star Chef Javier Plascencia
by Chef Javier Plascencia
Grilled Fish Zarandeado by Javier Plascencia - his recipe for BajaTraveler®'s readers.
Local Kampachi From Punta Lobos, Todos Santos, Baja California Sur
Guajillo sauce recipe
Ingredients:
200 gm Guajillo chile
100 gr Garlic
100 mL White wine
500 mL Canola oil
50 mL Apple cider vinegar
15 gm Salt
5 gm Pepper
10 gm Oregano
Preparation:
Select the fish of your choice (We used a Kampachi from Punta Lobos, Todos Santos BCS) . Open the fish from the underside and carefully remove the backbone, leaving the fish butterflied. Spread the guajillo sauce evenly over both sides of the fish. Place the fish in a grill basket. Transfer to a hot grill and cook skin-side down first to prevent the fish from drying out. Add a bit more guajilo sauce, flip the fish, and cook on the flesh side for a few more minutes. Turn the fish back to the skin side and, using a knife, check to ensure it is fully cooked. Remove from the grill and serve immediately.
Javier Plascencia is a down-to-earth, charismatic man, who is continuously in the search for flavor. Born in Tijuana, and brought up in a hardworking family, Javier is a person with a natural curiosity for taste. This has led him to take an adventurous journey, first into Baja, and then to the rest of the world to find unique ingredients. There are no limits to his culinary vision. After studying in San Diego, he opened his first restaurant in Tijuana in 1989, and today he is one of the most prolific entrepreneurs of the region, with several establishments, all with innovative concepts.
Also known as an ambassador, Javier Plascencia proudly represents Baja California, and speaks highly of it wherever he goes. He is a fervent promoter of local products, from wine and beer to meat from organic farms and seafood.
Javier Plascencia continues to work to promote creativity, product and people of Northern México. He inspires students to discover food flavors and textures to create new ways to fully exploit their culinary potential.