Pescado Zarandeado
Grilled Butterflied Fish
A whole butterflied snapper is basted in a soy-mayonnaise-mustard glaze and grilled over charcoal until browned — Nayarit's smoky coastal signature.
Pescado Zarandeado
✦ Antes de Empezar
Before you cook
Do I need a special grill basket for pescado zarandeado?
A hinged fish basket makes flipping the whole butterflied fish much easier and helps it stay intact, but if you don't have one you can grill it directly on well-oiled grates over medium charcoal, turning carefully with two spatulas every 5 to 7 minutes until it's browned and cooked through.
Ingredientes· 9View
- 1 whole (3-pound)Snapper or mahi-mahi, cleaned and butterflied
- 1/3 cupSoy sauce
- 1/3 cupMayonnaise
- 2 tablespoonsYellow mustard
- 3Garlic cloves, grated
- 2 tablespoonsLime juice
- 1 teaspoonHot sauce, optional
- 2 tablespoonsMelted butter
- As neededSliced onion and tomato, optional
Instrucciones
5 pasosPrepara el adobo
Prepare the marinade
Whisk together the soy sauce, mayonnaise, mustard, garlic, lime juice, hot sauce, and butter.
Unta el pescado
Coat the fish
Place the fish in a grill basket and coat both sides thoroughly, adding thin onion or tomato slices if you like.
Asa el pescado
Grill the fish
Grill over medium charcoal, turning every 5 to 7 minutes, until browned and cooked through.
Barniza con cuidado
Baste carefully
Baste during the first half of cooking, but stop using the marinade that touched raw fish once the surface is nearly done.
Reposa y sirve
Rest and serve
Rest briefly, then serve with tortillas, cucumber, and lime.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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