Pescado Zarandeado

Nayarit-style whole fish butterflied, glazed in a spicy, tangy marinade and grilled until smoky and juicy.

TIME BREAKDOWN
Prep: 20 min
Cook: 25 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1 whole sea bass or sea bream, about 1.2kg, scaled, gutted and butterflied by your fishmonger
  • 3 dried guajillo chillies, stalks and seeds removed
  • 3 tbsp mayonnaise
  • 3 tbsp soy sauce
  • Juice of 3 limes
  • 3 cloves garlic, peeled
  • 1 tbsp hot sauce
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • Small bunch fresh coriander, chopped
  • Corn tortillas, finely sliced red onion and lime wedges, to serve

Method

  1. Soak the guajillo chillies in hot water for 15 minutes, then drain.

  2. Blend the chillies with the mayonnaise, soy sauce, lime juice, garlic, hot sauce, cumin and pepper until smooth.

  3. Score the fish flesh and spread two thirds of the marinade over both sides. Marinate for 30 minutes.

  4. Heat a barbecue or oven to 200°C (180°C fan). Oil the fish and cook skin side down for 12 minutes.

  5. Turn carefully, brush with the remaining marinade and cook for 8 to 10 minutes until the flesh flakes easily.

  6. Serve with coriander, tortillas, red onion and lime wedges.