SeafoodMedium

Zarandeado Grilled Fish

Name: Zarandeado Grilled Fish
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 unidad (1.5 kg aprox) Fish entero (pargo o dorada); 3 Dried ancho chilli; 3 Dried guajillo chilli; 80 g Mayonesa; 40 ml Salsa de soya; 4 Limes; 4 Garlic cloves; 1 tsp Black pepper; 0.5 tsp Cumin; 30 ml Olive oil; 1 to taste Salt

70 min (30 prep + 40 cook) Medium 4 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

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

£13.50

Total cost

£3.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

42g

Protein

Carbohydrates

18g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rehydrate the chillies ancho and guajillo in hot water 15 minutes. Remove tallos and seeds.
2
Blend the chillies hidratados with the garlic, the mayonesa, the soya, the juice of 2 limes, cumin, pepper and salt until you get a adobo thick.
💡 El adobo should be como a pasta untable, not liquid.
3
Abre the fish in mariposa: cut for the lomo without separar the mitades. Remove thes vísceras and limpia well. Make cortes diagonales in the meat.
4
Spread generously the adobo on both sides of the fish, making sure of that between in the cortes. Marinate minimum 30 minutes in the fridge.
5
Prepare thes brasas or heat the grill over medium-high heat. Place the fish with the skin towards below and cook 20 minutes.
6
Flip with cuidado and cook otros 15-20 minutes for the another lado.
💡 If using oven, cook a 200°C for 35-40 minutes.
7
Serve entero on a platón, accompanied of limes, warm tortillas, rice and beans.