All About Zarandeado
Zarandeado fish, or pescado zarandeado, is a traditional Mexican grilled fish dish with a smoky flavor that originated in the coastal state of Nayarit. A whole fish is butterflied, marinated in a chile sauce, and then grilled over hot coals. Key characteristics of zarandeado
- Origin: The dish comes from the Pacific coast of Mexico. The name zarandeado is thought to come from the zaranda or basket made of mangrove wood, which was used to hold the fish while it was cooked over a pit. The word also means “to shake or agitate,” referring to the constant turning motion during grilling.
- Fish: Red snapper (huachinango) is the traditional choice, but other flaky white fish with firm flesh like sea bass, mahi-mahi, or halibut can also be used.
- Preparation: The fish is “butterflied,” or split in half from head to tail while leaving the back intact, to expose more surface area for the marinade and the grill. It is often grilled in a hinged fish basket to make flipping easier.
- Flavor profile: Zarandeado is known for its distinctive smoky, juicy, and slightly charred flavor. The original preparations were simple, using just salt and chile, but have evolved over time.
Common ingredients in the marinadeThere are many regional and family variations of the zarandeado marinade, but most include some of the following:
- Chiles: Dried chiles, such as ancho, guajillo, or chipotle, are often used to create a red chile paste base.
- Mayonnaise and mustard: These are often used as a binder and to add a rich, creamy texture to the marinade.
- Savory and tangy agents: Ingredients like soy sauce, Worcestershire sauce, Maggi seasoning, and lime juice add an umami and tangy depth of flavor.
- Herbs and spices: Garlic, cumin, and oregano are common additions.
- Achiote: Some regional recipes, particularly in Nayarit, include achiote, a spice from the Yucatán.
How zarandeado is served
- Family-style: Zarandeado fish is typically served family-style on a large platter.
- Accompaniments: Common sides include:
- Warm corn tortillas
- Salsas, such as a chile-citrus salsa
- Roasted or grilled vegetables
- Lime wedges
- Rice and beans
Snapper Zarandeado
Ingredients
- 1 dried guajillo chili, stem and seeds removed
- 3 tablespoons mayo
- 3 tablespoons mustard
- 2 tablespoons Worcestershire
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 3-4 cloves garlic, minced
- Juice & zest of 1 lime
- 2tablespoons hot sauce
- Kosher salt & coarse ground black pepper
- 4 red snapper fillets, If you can’t find snapper then rockfish, sea bass, tilapia, halibut, grouper or cod will all work
For serving
- Corn tortillas
- Shredded Monterey jack cheese
- Black beans
Directions- Add the chili to a pot of boiling water, make sure it’s submerged and cover with a lid – let soak 15 minutes
- Remove chili and put in a blender along with the mayonnaise, mustard, Worcestershire, soy, tomato paste, garlic, lime zest and juice, hot sauce and salt & pepper to taste – cover and blend until smooth, set aside
- Cut shallow slits in the fish to score the top – but not so deep into the fish that you cut the fillet into pieces. Season generously with salt, and set aside
- Build your fire using either briquettes ot charcoal
- Use a basting brush to coat the surface of the fish fillet with marinade, then put on a rack and then onto the grill
- Grill the fish for approx 15-20 minutes, turning as you go and adding more marinade as it cooks
- Check the thickest part of the fish at 12 minutes to make sure it is just barely firm, but not hard.
- To serve: throw tortillas on the grill to warm up on both sides, add some cheese to on half of each tortilla, then fold over the cheese. Cook until beginning to char and the cheese melts
- Remove, carefully open and add some fish, more marinade and some black beans