Pescado Zarandeado
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chili Base
- b.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.
- c.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
Step 2
- a.Blend the Marinade
- b.Drain the softened chiles, discarding the soaking water. Place the chiles in a blender.
- c.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.
- d.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
Step 3
- a.Prepare and Marinate the Fish
- b.Pat the butterflied fish completely dry with paper towels on both the skin and flesh sides.
- c.Make a few shallow, diagonal cuts into the thickest parts of the flesh. This helps the marinade penetrate and ensures even cooking.
- d.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
Step 4
- a.Prepare the Grill
- b.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.
- c.Generously oil a large, hinged fish grilling basket with vegetable oil to prevent sticking. This is a crucial step.
- 5
Step 5
- a.Grill the Fish
- b.Carefully place the marinated fish inside the oiled basket and lock it securely.
- c.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.
- d.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).
- e.If the marinade begins to char too quickly, move the basket to the cooler side of the grill to finish cooking gently.
- 6
Step 6
- a.Make Black Bean Salad and Serve
- b.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.
- c.Stir to combine and season with salt and pepper to taste.
- d.Carefully open the grill basket and transfer the fish to a large platter. Garnish with the remaining fresh cilantro.
- e.Serve immediately with the black bean salad, warm corn tortillas, and fresh lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ask your fishmonger to butterfly the fish for you. This saves a significant amount of time and effort.
- 2Do not skip generously oiling the grill basket. It is the most important step to prevent the delicate fish from sticking and falling apart.
- 3The two-zone grill setup is key. It allows you to get a good char initially and then move the fish to a cooler area to cook through without burning the marinade.
- 4Let the fish rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more moist and flavorful fish.
- 5The mayonnaise in the marinade is a traditional ingredient that helps the marinade adhere to the fish and promotes a beautiful, caramelized crust.
Adapt it for your goals.
Fish Substitution
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.
Marinade FlavorMarinade Flavor
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.
Cooking MethodCooking Method
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.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
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.
Excellent Source of Lean Protein
Fish provides high-quality, easily digestible protein that is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Boosts Metabolism
The capsaicin found in the chiles de árbol can provide a temporary boost to your metabolism, helping your body burn calories more efficiently.
High in Fiber
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.
Frequently asked questions
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.