Pescado Zarandeado

Name: Pescado Zarandeado
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 whole snapper or sea bass (about 1.5kg), butterflied; 3 guajillo chillies, soaked; 4 garlic cloves; Juice of 3 limes; 2 tbsp soy sauce, a little mayonnaise and Worcestershire sauce; Tortillas, sliced onion, cucumber and salsa

Pescado zarandeado/pes-KAH-doh sah-rahn-deh-AH-doh/

Also known as: Pescado a la Zarandeada, Nayarit Grilled Fish, Mexican Butterflied Grilled Fish

About this dish

A whole butterflied fish brushed with a chilli, garlic and soy-lime marinade and grilled over wood or charcoal in a hinged basket.

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Ingredients

🐟1 whole snapper or sea bass (about 1.5kg), butterflied

🌶️3 guajillo chillies, soaked

🧄4 garlic cloves

🍋Juice of 3 limes

🫙2 tbsp soy sauce, a little mayonnaise and Worcestershire sauce

🌮Tortillas, sliced onion, cucumber and salsa

Method

Serves 2

Blend the chillies, garlic, lime juice and sauces into a paste.

Brush the paste over the flesh of the fish.

Put the fish in a hinged grill basket.

Grill over hot charcoal, flesh side first, for about 10–15 minutes per side.

Serve whole, for everyone to pull apart into tortillas with salsa.

✓ What Makes it Authentic

Pescado zarandeado comes from Nayarit and Sinaloa on the Pacific coast, especially the island of Mexcaltitán.

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