A show-stopping grilled fish, butterflied and slathered in a smoky chili-lime marinade. This Nayarit-style classic is perfect for a summer barbecue, served with warm tortillas, fresh salsa, and a simple black bean salad.
Prep30 min
Cook20 min
Soak20 min
Servings4
Serving size: 1 portion
893cal
79gprotein
64gcarbs
Ingredients
3 lb Whole Red Snapper (Scaled, gutted, and butterflied with head and tail on)
4 pcs Dried Guajillo Chiles (Stems and seeds removed)
2 pcs Dried Chile de Árbol (Optional, for extra heat)
A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
A classic American side dish that's creamy, tangy, and perfectly crunchy. This simple cabbage slaw comes together in minutes and is the perfect companion for barbecues, picnics, and sandwiches.
About Pescado Zarandeado, Mexican Rice and Cabbage Slaw
Aromatic Pescado Zarandeado, perfectly spiced and grilled, is a soul-satisfying, healthy dinner!
This mexican_american dish is perfect for dinner. With 1601.0300000000002 calories and 88.13g of protein per serving, it's a nutritious choice for your meal plan.
36gfat
1 tsp Dried Mexican Oregano
0.5 tsp Ground Cumin
1.5 tsp Salt (Divided, plus more to taste)
0.5 tsp Black Pepper (Freshly ground, divided)
2 tbsp Vegetable Oil (For greasing the grill basket)
1 can (15-ounce) Canned Black Beans (Rinsed and drained)
0.25 cup Red Onion (Finely chopped, for salad)
0.5 cup Cilantro (Fresh, chopped, divided)
8 pcs Corn Tortillas (Warmed, for serving)
4 pcs Lime Wedges (For serving)
Instructions
1
Prepare the Chili Base
Wipe the dried guajillo and árbol chiles clean. Place them in a dry skillet over medium heat and toast for 30-60 seconds per side until fragrant and slightly puffed. Be careful not to burn them, as this will make them bitter.
Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until they are fully softened.
2
Blend the Marinade
Drain the softened chiles, discarding the soaking water. Place the chiles in a blender.
Add the garlic, chopped white onion, mayonnaise, 3 tablespoons of lime juice, orange juice, Worcestershire sauce, oregano, cumin, 1 tsp of salt, and 0.25 tsp of black pepper.
Blend on high speed until the mixture forms a completely smooth, vibrant orange paste. Scrape down the sides of the blender as needed to ensure everything is incorporated.
3
Prepare and Marinate the Fish
Pat the butterflied fish completely dry with paper towels on both the skin and flesh sides.
Make a few shallow, diagonal cuts into the thickest parts of the flesh. This helps the marinade penetrate and ensures even cooking.
Season the flesh side generously with the remaining 0.5 tsp of salt. Lay the fish open, skin-side down, and pour the marinade over the flesh. Use a spatula to spread it in an even layer, pushing it into the cuts.
4
Prepare the Grill
Preheat your grill for two-zone cooking: one side with medium-high heat and the other with low heat. This allows you to control the cooking temperature.
Generously oil a large, hinged fish grilling basket with vegetable oil to prevent sticking. This is a crucial step.
5
Grill the Fish
Carefully place the marinated fish inside the oiled basket and lock it securely.
Place the basket on the grill, skin-side down, over the medium-high heat zone. Grill for 7-10 minutes, until the skin is lightly charred and releases easily from the basket.
Flip the basket and move it to the flesh-side down. Cook for another 5-8 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
If the marinade begins to char too quickly, move the basket to the cooler side of the grill to finish cooking gently.
6
Make Black Bean Salad and Serve
While the fish rests for a few minutes after grilling, prepare the salad. In a medium bowl, combine the rinsed black beans, finely chopped red onion, 2 tablespoons of chopped cilantro, and the remaining 1 tablespoon of lime juice.
Stir to combine and season with salt and pepper to taste.
Carefully open the grill basket and transfer the fish to a large platter. Garnish with the remaining fresh cilantro.
Serve immediately with the black bean salad, warm corn tortillas, and fresh lime wedges on the side.
367cal
7gprotein
66gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs onion (medium, finely chopped)
2 pcs garlic (cloves, minced)
8 oz tomato sauce
2 cup chicken broth (use vegetable broth for a vegetarian version)
1 tsp ground cumin
1 tsp salt
0.25 tsp black pepper (freshly ground)
0.5 cup frozen peas and carrots
2 tbsp fresh cilantro (chopped, for garnish)
Instructions
1
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
2
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
4
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
5
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
4 cup cabbage (finely shredded, about 1/2 medium head)
1 cup carrot (shredded, about 1 large)
0.25 cup onion (finely minced)
0.75 cup mayonnaise
2 tbsp apple cider vinegar
1.5 tbsp granulated sugar
0.5 tsp celery seed
0.75 tsp salt
0.25 tsp black pepper (freshly ground)
Instructions
1
In a large bowl, combine the shredded cabbage, shredded carrot, and finely minced onion. Toss them together to distribute evenly.
2
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until the dressing is smooth and well combined.
3
Pour the dressing over the cabbage mixture and toss well until everything is evenly coated.
4
For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.