Pescado Zarandeado
Pescado Zarandeado is a classic grilled fish dish from Nayarit, Mexico. A whole butterflied fish is marinated in a savory and slightly spicy sauce, then grilled over an open flame until tender and flaky. It's often served with warm tortillas and fresh salsa.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcswhole fish, butterflied, scales removed
marinade
- 15 gachiote paste
- 120 mlorange juice
- 60 mlsoy sauce
- 4 clovegarlic, minced
- 30 mllime juice
- 15 mlwhite vinegar
- 1 tspsalt
- 0.5 tspblack pepper
- 2 tbspvegetable oil
garnish
- 0.5 pcsred onion, sliced
- 0.5 pcscucumber, sliced
- 1 pcstomato, sliced
- 1 pcslime, cut into wedges
- 0.25 cupfresh cilantro, chopped
Equipment
large baking sheet · fish grilling basket (optional) · serving platter · grill · medium bowl · whisk · basting brush
The method
Step by step
- 1
Rinse the butterflied whole fish thoroughly under cold water and pat it completely dry with paper towels.
About 2 min
Cook’s note: Ensuring the fish is dry helps the marinade adhere better.
- 2
In a medium bowl, combine the achiote paste, orange juice, soy sauce, minced garlic, lime juice, white vinegar, salt, black pepper, and vegetable oil to create the marinade.
About 3 min
Cook’s note: Whisk well to ensure the achiote paste fully dissolves and distributes evenly.
- 3
Place the fish on a large baking sheet or tray and generously brush the marinade all over both sides of the fish, ensuring it gets into all crevices.
About 5 min
Cook’s note: You can make shallow cuts into the thickest parts of the fish to help the marinade penetrate deeper.
- 4
Let the fish marinate at room temperature for at least 20 minutes, or refrigerate for up to 1 hour.
About 20 min
Cook’s note: If refrigerating, bring it back to room temperature for 15 minutes before grilling for more even cooking.
- 5
Preheat your grill to medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent sticking.
About 10 min
Cook’s note: A fish grilling basket can be very helpful for flipping the whole fish without it breaking.
- 6
Carefully place the marinated fish onto the hot grill, skin-side down first if possible, or in a grilling basket.
- 7
Grill for 10-12 minutes per side, depending on the thickness of the fish, until the flesh is opaque and flakes easily with a fork.
About 25 min
Cook’s note: Avoid overcooking, as this can make the fish dry.
- 8
Once cooked, carefully transfer the Pescado Zarandeado to a large serving platter.
About 1 min
- 9
Garnish with sliced red onion, cucumber, tomato, lime wedges, and chopped fresh cilantro.
About 2 min
- 10
Serve immediately with warm tortillas and your favorite salsa.
Keep it good
Store any leftover Pescado Zarandeado in an airtight container in the refrigerator.
Gently reheat in the oven at a low temperature (150°C / 300°F) until just warmed through, or flake and enjoy cold in tacos.
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