Main CourseDinner

Pescado Zarandeado

Name: Pescado Zarandeado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 pcs whole fish butterflied, scales removed; 15 g achiote paste; 120 ml orange juice; 60 ml soy sauce; 4 clove garlic minced; 30 ml lime juice; 15 ml white vinegar; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil; 0.5 pcs red onion sliced; 0.5 pcs cucumber sliced; 1 pcs tomato sliced; 1 pcs lime cut into wedges; 0.25 cup 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.

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

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

Storage

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

Reheating

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