Pescado Zarandeado (Mexican Grilled Red Snapper)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 pieces
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Calories
220 kcal
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Course
Main Course
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Cuisine
Mexican
Pescado Zarandeado (Mexican Grilled Red Snapper)
Description
This recipe begins by soaking dried guajillo and árbol chilies in boiling water to soften, then removing stems and seeds before blending them with a creamy mixture of mayonnaise, mustard, Worcestershire, soy sauce, tomato paste, lime zest, juice, and garlic. The red snapper fillet is rinsed, patted dry, then scored with shallow cuts and generously salted to enhance flavor absorption.
The marinated fish is grilled to develop smoky char marks while retaining tender, moist flesh inside. The marinade imparts a complex balance of heat from the chilies, acidity from lime, umami from the soy and Worcestershire sauces, and creaminess from mayonnaise and tomato paste. This preparation technique preserves the fish's texture while layering bright, savory flavors.
Pescado Zarandeado is traditionally served with Mexican sides such as refried beans, Spanish or green rice, fresh salsas, fried plantains, or vegetable dishes like calabacitas. Though designed for red snapper, the marinade is versatile and also suitable for chicken, pork chops, or steak.
Ingredients
- 1 red snapper fillet 3 lbs (or 2 smaller fillets, large
- 3 tablespoons mayonnaise
- 3 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 lime zested and juiced
- 1 dried guajillo chili
- 1 árbol chile dried
- 3-4 cloves garlic
- salt
- black pepper
Instructions
- Heat 2 cups of water on the stovetop and bring it to a boil. Place the dried chiles in a bowl and pour the boiling water over the top to soften the chiles. Make sure the chiles are fully submerged in the water. Place a plate over the top, if needed, to push them down. Allow them to soak for 10 minutes to soften. Once softened, carefully remove the chiles from the hot water. Pop off the stems and shake out most of the seeds.
- Rinse the snapper fillet(s) in cold water, then place on a large baking sheet. Use paper towels to gently press the top of the fish to remove as much moisture as possible. Then cut shallow slits, 1 inch apart, over the surface of the fish fillet, to score the top. Be careful not to cut so deeply into the fish that you cut the fillet into pieces. Sprinkle the top generously with salt. Set aside.
- Move the softened chiles to the blender. Add in mayonnaise, mustard, Worcestershire sauce, soy sauce, tomato paste, lime zest and juice, garlic cloves, 1 teaspoon of salt and ½ teaspoon of pepper. Cover the jar and purée until smooth.
- Use a basting brush to coat the surface of the fish fillet with marinade.
- Preheat the grill or smoker to 200°F. (The extra time allows the fish to marinade a few minutes before cooking.)
- Move the fish fillet onto the grates. Brush additional marinade onto the fish to make sure it is very well-coated. Grill or smoke the fish for approximately 20 minutes. Check the thickest part of the fish at 18 minutes to make sure it is just barely firm, but not hard. If grilling smaller fillets, check at the 12 minute mark, and continue to cook if needed. (Fish is best when it’s just cooked through, so the interior is still moist, but flaky.) Carefully remove the entire fillet from the grill. Cut and serve warm.
Notes
- Serve with traditional Mexican sides such as refried beans, Spanish rice, fresh salsas, or fried plantains.
- The marinade can also be used for chicken, pork chops, or steak for a similar flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pieces
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1pc | |
| Calories | 220kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 654mg | 27% |
| Potassium | 753mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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