Pescado Zarandeado (Mexican Red Snapper)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Pescado Zarandeado (Mexican Red Snapper)
Description
This Pescado Zarandeado recipe highlights a whole five-pound red snapper marinated in a vibrant sauce made from soaked and pureed guajillo chilies, white onion, garlic, and oregano. The marinade is simmered until thick and deeply colored, then spread over the butterflied fish. Cooking on a mesquite charcoal grill over red-hot embers creates a smoky crust while keeping the flesh tender and moist. The bold chili seasoning combined with the slightly sweet and aromatic smoke defines the dish.
The texture of the fish after grilling is tender with a flavorful exterior layer of marinade that caramelizes slightly on the grill. The sauce’s moderate heat balanced with the fresh herbs enriches the fish without overpowering its natural taste. This dish is ideal for sharing at outdoor meals and pairs well with simple sides to let the snapper’s flavors stand out.
To ensure the right grill temperature, hold your hand about four inches above the coals and time how long you can keep it steady—the perfect heat is when you can hold your hand for about four seconds at this height. Refrigerate the marinated fish briefly before grilling to allow the flavors to meld and handle the cooking process carefully to avoid overcooking the snapper.
Ingredients
- 1 five-pound red snapper cleaned
- 6 guajillo chiles seeds and veins removed
- 1/2 white onion
- 2 garlic cloves
- 1 tablespoon oregano firmly packed, fresh
- 1/4 teaspoon salt
- 1/2 -3/4 cup water
- 1 tablespoon canola oil
- 4 tablespoons butter melted
- salt to taste
Instructions
- Begin with removing the seeds and veins from the guajillo peppers and soaking them in a large pot of just-boiled water. Leave for 20 minutes then drain and discard the water.
- In a food processor, add the softened chilies, onion, garlic and oregano and some water. Blend until smooth. Add more water if the consistency is too thick and blend to combine.
- Place a saucepan over medium heat and add 1 tablespoon of oil. Add the chili mix and simmer for about 6 minutes or until it thickens and turns a deeper color.
- Wash your red snapper and cut along the abdomen. Butterfly it by spreading the two sides out.
- Season both halves with salt on the meaty side and cover generously with the chili paste. Place in the fridge while you get the fire going in the mesquite grill.
- Make a fire in a grill and let the wood burn until the charcoal turns red. One way to check for the right temperature is to carefully hold your hand 4 inches above the coals. If you can hold it there for about 4 seconds before it becomes too hot, it should be perfect.
- Place the fish on a grilling basket skin-down and place it in the fire.
- Cook for 3 minutes, then turn the fish over and baste with the remaining chili sauce. Cook for a further 3 minutes and repeat the process once more.
- When the fish has become flaky and the chili becomes a dark red and blackened around the edges, brush the fish with butter and carefully remove it from the grilling basket.
- Prepare a quick salad by mixing thinly shredded iceberg lettuce, tomato and avocado and drizzle it with olive oil, Mexican lime juice, vinegar and season with salt.
- Serve the red snapper hot with the salad on the side and enjoy!
Notes
User Reviews
Overall Rating
4.9
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