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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.
For 4 servings
Prepare the Chili Base
Blend the Marinade
Prepare and Marinate the Fish
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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.
This mexican recipe takes 50 minutes to prepare and yields 4 servings. At 893.01 calories per serving with 79.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Grill
Grill the Fish
Make Black Bean Salad and Serve
If you can't find red snapper, other firm, white-fleshed fish like sea bass, grouper, or mahi-mahi work well. Ensure it's a whole fish that can be butterflied.
For a different flavor profile, add a tablespoon of achiote paste or a splash of soy sauce to the marinade. Both are common additions in different regional variations of this dish.
If you don't have a grill, you can cook the fish in the oven. Place it on a foil-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through. You can finish it under the broiler for a minute to get some char.
Red snapper is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and lowering the risk of heart disease.
Fish provides high-quality, easily digestible protein that is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
The capsaicin found in the chiles de árbol can provide a temporary boost to your metabolism, helping your body burn calories more efficiently.
The accompanying black bean salad is rich in dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to overall gut health.
Pescado Zarandeado is a traditional Mexican grilled fish dish originating from the coastal state of Nayarit. The name 'zarandeado' refers to the shaking motion used when grilling the fish in a special hinged basket over hot coals.
Yes, it is a very healthy dish. It's rich in lean protein and omega-3 fatty acids from the fish, contains fiber from the black beans, and gets a metabolism boost from the chiles. Serving it with corn tortillas and fresh salad makes for a well-balanced meal.
A single serving of Pescado Zarandeado with the black bean salad is estimated to have around 550-650 calories, depending on the exact size of the fish portion. This does not include tortillas.
Whole red snapper is the classic choice. However, any firm, flaky white fish that can hold up to grilling will work. Good alternatives include sea bass, grouper, mahi-mahi, or even a large mackerel.
It is challenging but possible. You can place the fish directly on very clean, well-oiled grill grates. However, flipping it without it breaking is extremely difficult. A grill basket is highly recommended for this recipe.
The spice level comes from the chiles de árbol. For a milder version, omit them entirely. For a spicier marinade, add one or two more. The guajillo chiles provide flavor and color but very little heat.
Absolutely. The marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This can save you a lot of time on the day of grilling.