📝 About This Recipe
Originating from the coastal shores of Nayarit, Pescado Zarandeado is a masterpiece of Mexican grilling that transforms a simple whole fish into a smoky, butterflied delicacy. The fish is slathered in a robust adobo of dried chiles, citrus, and savory seasonings before being slow-grilled over charcoal in a 'zaranda' (shaking grate). This dish captures the essence of the Pacific coast with its perfect balance of charred skin, tender white meat, and a deep, umami-rich glaze.
🥗 Ingredients
The Fish
- 4-5 pounds Whole Snapper or Sea Bass (Butterflied (opened flat) with skin on and scales removed)
- 1 tablespoon Kosher Salt (To taste)
- 1 teaspoon Black Pepper (Freshly cracked)
- 2 pieces Lime Juice (Juiced over the raw fish)
The Zarandeado Adobo Sauce
- 1/2 cup Mayonnaise (Provides the fat and browning agent)
- 4 tablespoons Huichol Hot Sauce (Or any Mexican bottled salsa like Valentina)
- 2 tablespoons Soy Sauce (Maggi Seasoning also works well)
- 1 tablespoon Yellow Mustard (For tang and color)
- 4 cloves Garlic (Finely minced into a paste)
- 3 tablespoons Unsalted Butter (Melted)
- 1 teaspoon Dried Oregano (Preferably Mexican oregano)
Vegetable Topping (The Garnish)
- 1 large White Onion (Sliced into thin rings)
- 2 pieces Roma Tomatoes (Sliced into rounds)
- 1 piece Bell Pepper (Sliced into rings)
👨🍳 Instructions
-
1
Prepare your charcoal grill for medium-high heat. Ideally, use mesquite wood or charcoal to impart that signature smoky Nayarit flavor.
-
2
Pat the butterflied fish completely dry with paper towels. Season the flesh side generously with salt, pepper, and the juice of two limes. Let it rest for 15 minutes.
-
3
In a medium bowl, whisk together the mayonnaise, Huichol sauce, soy sauce, mustard, minced garlic, melted butter, and oregano until a smooth, orange-tinted paste forms.
-
4
Using a pastry brush, coat the flesh side of the fish with a thick, even layer of the adobo sauce. Reserve about 1/4 of the sauce for basting.
-
5
Arrange the sliced onions, tomatoes, and bell peppers directly on top of the sauced fish flesh. These will steam and char slightly during the process.
-
6
Place the whole fish inside a hinged grilling basket (the 'zaranda'). If you don't have one, you can grill directly on the grate, but a basket is essential for the authentic 'zarandeado' (shaking/flipping) technique.
-
7
Place the basket on the grill, skin-side down first. Grill for about 8-10 minutes. This helps the skin get crispy and prevents the delicate meat from falling apart.
-
8
Carefully flip the basket to the flesh side. Grill for another 10-12 minutes. The mayonnaise in the sauce will caramelize, creating a beautiful golden-brown crust.
-
9
Flip the fish back to the skin side for a final 5 minutes. Baste any dry spots with the remaining sauce.
-
10
Check for doneness: the meat should be opaque and flake easily with a fork, and the vegetables on top should be softened and slightly charred.
-
11
Carefully open the basket. Use a long spatula to slide the fish onto a large wooden board or serving platter.
-
12
Let the fish rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is succulent.
💡 Chef's Tips
Always use a very fresh, whole fish; Snapper or Robalo (Sea Bass) are the gold standards for this recipe. If you don't have a grilling basket, use a well-oiled grill grate and handle the fish very gently with two spatulas. Don't skip the mayonnaise—it's the secret ingredient that keeps the fish moist under high heat and creates the iconic glaze. For extra spice, add a teaspoon of chipotle powder or finely chopped serrano chiles to the adobo sauce. Control your heat; if the flames flare up, move the fish to a cooler part of the grill to avoid burning the skin before the meat is cooked.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas and a side of Mexican red rice. Pair with a cold Pacifico or Modelo beer with a lime wedge and a salt rim. Include a side of 'Salsa de Molcajete' and fresh avocado slices for building the perfect taco. A simple cucumber and red onion salad with lime and salt provides a refreshing crunch against the smoky fish. Offer extra lime wedges and a bottle of Huichol sauce on the table for guests to customize their heat level.