Main CourseDinner

Pescado Zarandeado

Name: Pescado Zarandeado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 racions
Cuisine: mexican
Ingredients: 1 u whole fish butterflied, scales removed; 15 g achiote paste; 120 ml orange juice; 60 ml soy sauce; 4 gra garlic minced; 30 ml lime juice; 15 ml white vinegar; 1 ct salt; 0,5 ct black pepper; 2 cs vegetable oil; 0,5 u red onion sliced; 0,5 u cucumber sliced; 1 u tomato sliced; 1 u lime cut into wedges; 0,25 tassa fresh cilantro chopped

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.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir peix, gluten i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 uwhole fish, butterflied, scales removed

marinade

15 gachiote paste
120 mlorange juice
60 mlsoy sauce
4 gragarlic, minced
30 mllime juice
15 mlwhite vinegar
1 ctsalt
0,5 ctblack pepper
2 csvegetable oil

garnish

0,5 ured onion, sliced
0,5 ucucumber, sliced
1 utomato, sliced
1 ulime, cut into wedges
0,25 tassafresh cilantro, chopped

Estris

large baking sheet · fish grilling basket (optional) · serving platter · grill · medium bowl · whisk · basting brush

Elaboració

Pas a pas

1
Rinse the butterflied whole fish thoroughly under cold water and pat it completely dry with paper towels.
Uns 2 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 20 min
Nota de cuina: 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.
Uns 10 min
Nota de cuina: 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.
Uns 25 min
Nota de cuina: Avoid overcooking, as this can make the fish dry.
8
Once cooked, carefully transfer the Pescado Zarandeado to a large serving platter.
Uns 1 min
9
Garnish with sliced red onion, cucumber, tomato, lime wedges, and chopped fresh cilantro.
Uns 2 min
10
Serve immediately with warm tortillas and your favorite salsa.

Conservació

Com conservar-ho

Store any leftover Pescado Zarandeado in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat in the oven at a low temperature (150°C / 300°F) until just warmed through, or flake and enjoy cold in tacos.