Pescado Zarandeado
A vibrant Mexican grilled fish marinated in citrus, garlic, and dried chiles, then cooked over an open flame. This coastal classic is simple, bold, and showcases fresh seafood at its finest.
- Total time
- 30 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 3 whole guajillo chiles, deseeded
- 2 whole ancho chiles, deseeded
- 6 whole garlic cloves
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- ⅓ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 2 pounds whole fish (sea bass or snapper), cleaned and gutted
- 2 whole lime wedges
- ¼ cup fresh cilantro, chopped
- ½ whole white onion, thinly sliced
Instructions
- 1
Toast guajillo and ancho chiles in a dry skillet for 30 seconds until fragrant. Soak in hot water for 10 minutes until softened.
- 2
Drain chiles and transfer to a blender with garlic cloves, lime juice, orange juice, olive oil, salt, pepper, and cumin. Blend until smooth.
- 3
Pat fish dry and score the skin on both sides with 3 diagonal cuts. This helps the marinade penetrate and aids even cooking.
- 4
Place fish on a large sheet of foil. Pour marinade generously over both sides, working it into the cavities and cuts. Let marinate for 15 minutes.
- 5
Preheat grill to medium-high heat (around 400°F). Wrap fish loosely in the foil, leaving the top partially exposed.
- 6
Grill for 15–18 minutes, basting with extra marinade halfway through. Fish is done when flesh flakes easily with a fork at the thickest part.
- 7
Carefully transfer fish to a serving platter. Top with fresh cilantro and sliced onion. Serve with lime wedges on the side.
Tools you’ll need
- 12-inch cast iron skillet or heavy skillet
- blender
- large sheet of foil
- grill
- grill tongs
- meat thermometer (optional)
- sharp knife
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