Pescado Zarandeado

Name: Pescado Zarandeado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 pcs red snapper (whole (about 1.5 kg), butterflied and backbone removed); 4 pcs guajillo chile (dried, stemmed and seeded); 3 pcs chile de árbol (dried, stemmed); 4 pcs garlic (cloves, peeled); 0.25 cup orange juice (freshly squeezed); 2 tbsp lime juice (freshly squeezed); 1 tbsp soy sauce; 2 tbsp oil (vegetable or canola, plus more for grilling); 0.5 tsp salt; 1 pinch black pepper; 1 pinch cumin (ground); 1 cup cabbage (finely shredded); 0.5 pcs red onion (medium, thinly sliced); 1 pcs tomato (medium, sliced into rounds); 3 tbsp cilantro (fresh, chopped); 2 pcs lime (cut into wedges, for serving); 8 pcs corn tortilla (warmed, for serving)

RATING

4.4/5(68)

TASTE SCORE

9/10

A show-stopping whole butterflied fish, slathered in a smoky, tangy chile-citrus marinade and grilled over an open flame. This Nayarit-style classic gets its name from the zaranda—a traditional basket grill—which gives the fish a beautifully charred, crispy skin while keeping the flesh juicy and flaky.

PREP

30m

COOK

25m

SERVES

100 G

376 cal

SERVINGS

METHOD · 7 STEPS

prep · ~11 min
Prepare the chiles for the marinade.
Toast the guajillo and chile de árbol in a dry skillet over medium heat for about 1 minute per side until fragrant and slightly pliable. Do not burn them or they will turn bitter. Transfer to a bowl, cover with hot water, and let soak for 10 minutes to rehydrate. Drain, reserving a little of the soaking liquid.
TIPToasting the chiles awakens their smoky, fruity flavors but keep an eye on them—burned chiles will make the sauce bitter.
mix · ~2 min
Blend the zarandeado marinade.
1.Place the drained chiles, garlic, orange juice, lime juice, soy sauce, oil, salt, pepper, and cumin in a blender.
2.Add 2 tablespoons of the chile soaking water to help the mixture blend.
3.Blend on high until completely smooth and the consistency of a thick paste, about 2 minutes.
prep · ~5 min
Butterfly and prepare the fish.
If not already done by your fishmonger, lay the fish flat. Using a sharp knife, cut along one side of the backbone from head to tail, keeping the belly connected, to open it like a book. Remove the backbone and any small pin bones with tweezers. Pat the inside and outside of the fish completely dry with paper towels.
TIPA completely dry fish is crucial. Any moisture will prevent the marinade from adhering and hinder the development of a good char.
prep · ~20 min
Marinate the fish.
1.Season the inside and outside of the butterflied fish lightly with an additional pinch of salt.
2.Generously coat the entire inside of the fish with the marinade, using about two-thirds of the paste.
3.Close the fish and slather the remaining marinade over the skin side.
4.Let it rest at room temperature for 20 minutes to absorb the flavors.
grill · ~15 min
Grill the fish over medium-high heat.
Prepare a grill for medium-high indirect heat (around 375-400°F). Thoroughly oil the grill grates. Place the fish directly on the grates, skin-side down. Close the lid and grill until the skin is charred, blistered, and crispy and the flesh begins to turn opaque, about 12-15 minutes.
TIPResist the urge to move the fish for the first 10 minutes. A solid, undisturbed sear is what releases the skin cleanly from the grates.
grill · ~10 min
Carefully flip and finish cooking.
Using two wide spatulas or a fish grilling basket, very carefully flip the fish. The flesh side should now be down. Continue to grill with the lid closed until the fish is completely cooked through and the flesh flakes easily with a fork at the thickest part, about 8-10 minutes more.
TIPThe fish is done when its internal temperature reaches 140°F-145°F at the thickest part. Be gentle when flipping—the fish will be delicate.
assemble · ~2 min
Assemble and serve the pescado zarandeado.
1.Carefully transfer the whole grilled fish to a large serving platter.
2.Top with a generous handful of shredded cabbage, sliced red onion, and tomato rounds.
3.Scatter the fresh cilantro over everything and arrange lime wedges around the fish.
4.Serve immediately with warm corn tortillas on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the fish thoroughly with paper towels before marinating to ensure the paste sticks and the skin chars properly.
2
Resist moving the fish for the first 10 minutes of grilling; a steady sear lets the skin release cleanly from the grates.
3
Use two wide spatulas or a fish basket to flip the butterflied fish—it becomes very delicate as it cooks.
4
Check doneness at the thickest part of the fillet; the fish flakes easily and hits 140-145°F internally.
5
Save a splash of the chile soaking water when blending; it helps achieve a smooth, spreadable paste without thinning the flavor.
6
Let the marinated fish rest at room temperature for 20 minutes before grilling so the flavors penetrate evenly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the vegetable oil in the marinade with additional orange juice and use a well-oiled grill grate or nonstick spray to reduce overall fat while keeping the fish moist.

high protein

High-protein

Swap the cabbage garnish for a side of black beans or a grilled vegetable salad to boost protein and fiber without changing the fish's starring role.

jain

Jain

Omit garlic and onion from the marinade and garnish; use asafoetida (hing) for depth and extra cilantro for freshness to align with Jain dietary restrictions.

smokier