Pescado Zarandeado

🧂 Ingredients

• 1.5 kg Whole red snapper (or other firm white fish like sea bass or mahi-mahi)(Ensure the fish is scaled, gutted, and cleaned. Ask your fishmonger to butterfly it, leaving the head and tail intact.)
• 50 g Achiote paste (recado rojo)(This is the key ingredient for color and flavor. Available in Latin American markets or online.)
• 3 tbsp Mayonnaise(Full-fat mayonnaise works best for richness.)
• 2 tbsp Soy sauce(Adds umami and depth to the marinade.)
• 3 Limes(Juice of 2 limes for the marinade, 1 lime cut into wedges for serving.)
• 2 Garlic cloves(Minced, optional but recommended for extra flavor.)
• 2 tbsp Orange juice(Helps to tenderize the fish and balance the flavors.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 12 Corn tortillas(For serving.)
• 1 tbsp Vegetable oil(For brushing the grill grates.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Rinse the butterflied fish under cold water and pat it thoroughly dry with paper towels. Make shallow, diagonal scores (about 1/4-inch deep) across the flesh on both sides of the fish. This helps the marinade penetrate and ensures even cooking. Season lightly with salt and pepper.

   ⏱️ 10 minutes
2. 2

   Make the marinade: In a medium bowl, combine the achiote paste, mayonnaise, soy sauce, juice of 2 limes, minced garlic (if using), and orange juice. Whisk until smooth and well combined. The consistency should be a thick, spreadable paste.

   ⏱️ 5 minutes
3. 3

   Marinate the fish: Generously coat the entire fish, inside and out, with the achiote marinade, ensuring it gets into the scores. Let it marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 1 hour for deeper flavor.

   ⏱️ 15 minutes (plus optional marinating time)
4. 4

   Prepare the grill: Preheat your grill for direct, medium-high heat. Aim for a temperature of approximately 200-230°C (400-450°F). Clean the grill grates thoroughly and brush them with vegetable oil to prevent sticking.

5. 5

   Grill the fish: Place the marinated fish, skin-side down, onto the hot grill grates. Grill for approximately 12-15 minutes, or until the skin is crispy and releases easily from the grates. Carefully flip the fish using a large spatula and grill the flesh side for another 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C (145°F).

   ⏱️ 25-30 minutes
6. 6

   Rest and serve: Carefully transfer the grilled fish to a platter. Let it rest for 5 minutes. Serve immediately with warm corn tortillas and lime wedges on the side. The fish is often served family-style, with diners taking portions directly from the whole fish.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Ensure the fish is butterflied completely flat for even grilling.
• ✓Grilling skin-side down first helps to render the fat and achieve a crispy skin.
• ✓Pescado Zarandeado translates to 'shaken fish,' referring to the motion of the fish as it's cooked over the coals.
• ✓If you don't have access to charcoal, you can grill this on a gas grill or even bake it in a hot oven (around 220°C/425°F) for a similar result, though the smoky flavor will be less pronounced.

🔄 Variations

• Use other firm white fish such as sea bass, mahi-mahi, or even a large trout.
• Adjust the marinade by adding a pinch of ground cumin or a teaspoon of chipotle powder for a smoky heat.

🥗 Nutrition

Per serving