Pescado Zarandeado
Pescado Zarandeado is a traditional Mexican dish featuring a marinated and grilled whole fish, renowned for its smoky, spicy, and tangy flavors.
Nutrition
Calories: 400cal
Carbohydrate: 28g
Protein: 36g
Fat: 16g
Cholesterol: 75mg
Sodium: 1050mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 1 whole red snapper (approximately 2 pounds), cleaned and scaled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon achiote paste
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red onion, sliced
- 1 lime, sliced
- 1/2 cup fresh cilantro, chopped
- Tortillas, for serving
Instructions
- Preheat your grill to medium-high heat, aiming for around 400°F. Ensure the grates are clean and lightly oiled to prevent sticking.
- In a small bowl, combine olive oil, minced garlic, lime juice, soy sauce, achiote paste, chili powder, smoked paprika, salt, and pepper. Whisk until smooth.
- Pat the red snapper dry with paper towels. Make three diagonal slashes on each side of the fish to allow the marinade to penetrate.
- Place the fish in a large dish. Pour the marinade over the fish, ensuring it is well coated, including inside the slashes and cavity. Let it marinate for 10 minutes.
- Thinly slice the red onion and lime. Arrange inside the cavity of the fish for enhanced flavor during cooking.
- Place the marinated fish directly on the grill, and cook for about 15-20 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- Using a wide spatula, carefully transfer the fish from the grill to a serving platter. It’s okay if it breaks slightly; this is part of its rustic charm.
- Garnish with chopped cilantro and serve with warm tortillas. Lime wedges on the side add a fresh tang.
