Zarandeado Grilled Fish
Whole butterflied fish grilled over coals with a chilli and spice marinade. The signature dish of Nayarit's Pacific coast.
About this recipe
Pescado zarandeado is a coastal dish from Nayarit where a whole butterflied fish is marinated in a chilli and spice paste, then slowly grilled over mangrove coals.
History & Origin
Pescado zarandeado is the most emblematic dish from the coast of Nayarit, especially from the area around Mexcaltitan. Its name comes from zarandear, meaning to shake or move, referring to the movement made with the grill rack when cooking the fish over coals. Traditionally it is prepared with whole red snapper, butterflied and placed on a metal grate between two grills. The original marinade is made with ancho chilli, guajillo chilli, mayonnaise, soy sauce and lime juice. Cooking over red mangrove coals is fundamental to the authentic flavour. Mangrove wood produces an aromatic smoke that penetrates the flesh of the fish, giving it a smoky flavour impossible to replicate with other methods. On the beaches of San Blas, Rincon de Guayabitos and Puerto Vallarta, zarandeado fish is served in palapas on the sand, accompanied by handmade tortillas, beans and rice. Today it is considered Gastronomic Heritage of Nayarit.
Estimated cost
$38.13
Total cost
$9.53
Per serving
* Approximate prices based on Australian supermarkets
Nutritional information per serving
380
Calories
42g
Protein
8g
Carbohydrates
18g
Fat
1g
Fibre
620mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the ancho and guajillo chillies in hot water for 15 minutes. Remove the stalks and seeds.
- 2
Blend the soaked chillies with the garlic, mayonnaise, soy sauce, the juice of 2 limes, cumin, pepper and salt until you have a thick marinade.
💡 The marinade should be a spreadable paste, not runny.
- 3
Butterfly the fish: cut along the back without separating the two halves. Remove the guts and clean thoroughly. Score the flesh with diagonal cuts.
- 4
Spread the marinade generously over both sides of the fish, making sure it gets into the cuts. Marinate in the fridge for at least 30 minutes.
- 5
Prepare the coals or heat the barbecue to medium-high. Place the fish skin-side down and cook for 20 minutes.
- 6
Carefully turn it over and cook for another 15-20 minutes on the other side.
💡 If using the oven, cook at 200°C for 35-40 minutes.
- 7
Serve whole on a platter with limes, warm tortillas, rice and beans.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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