Welcome to Nayarit — a sun-drenched Pacific paradise where seafood isn’t just a meal, it’s a way of life. On this stretch of coast, fish is grilled with smoke, spice, and soul. The crown jewel? Pescado Zarandeado, a centuries-old dish that’s been turning heads (and flipping fish) long before beach resorts popped up. If you’ve ever wanted to taste the sea with a side of fire, this is your dish.
Forget delicate fillets — this is whole fish, butterflied and grilled over open flames. Bathed in a spicy adobo, kissed by smoke, and served beachside with a cold drink? Yes, please. If you’re into bold coastal seafood, you’ll love what we grilled up in Baja California Sur, too.
Pescado Zarandeado isn’t just dinner — it’s a show. For another showstopping meal steeped in tradition, see how Estado de México does Barbacoa de Borrego. The name comes from the word zarandear, meaning “to shake” or “to toss.” Traditionally, the fish is placed in a mesh grill basket and shaken over hot coals until perfectly charred. The practice likely dates back to Indigenous Cora and Huichol communities, but it’s been perfected over generations of beach cooks and family fiestas.
The most common fish used? Huachinango (red snapper) or robalo (snook). These firm-fleshed swimmers hold up beautifully to fire and spice.
The secret sauce? It’s a smoky, citrusy adobo that combines dried chiles, lime juice, garlic, and spices. Some regions add mayonnaise for creaminess or soy sauce for umami, but every family has their own guarded version.
Once grilled, the fish is served whole — bones, skin, and all — typically on a wooden board or banana leaf. It’s a hands-on affair, often paired with:
- Warm corn tortillas
- Pickled red onions
- Grilled nopales
- Salsa de molcajete -Check out the green version we featured in Guerrero
- A crisp Pacifico beer or a chilled agua fresca
Locals tear off chunks with tortillas, load up toppings, and dig in. Messy? Yes. Worth it? Absolutely.
Red snapper sizzling over hot coals, soaking in smoky adobo flavor, the traditional way.
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Pescado Zarandeado (Nayarit-style Grilled Fish)
Ingredients
- 1 whole red snapper about 2–3 lbs, scaled and butterflied
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 3 cloves garlic
- Juice of 2 limes
- ¼ cup orange juice
- 1 tbsp soy sauce
- 1 tbsp mayonnaise optional, for a richer sauce
- 1 tsp cumin
- ½ tsp oregano
Instructions
- Make the adobo: Toast the dried chiles in a dry skillet until fragrant (about 30 seconds per side). Soak in hot water for 10 minutes until softened.
- In a blender, combine the softened chiles, garlic, lime juice, orange juice, soy sauce, mayonnaise (if using), cumin, oregano, salt, and pepper. Blend until smooth.
- Pat the fish dry. Rub the adobo generously all over, inside and out. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
- Heat a grill to medium-high. Place the fish in a wire grill basket or directly on the grates if you’re brave.
- Grill the fish over indirect heat, flipping once, until charred and cooked through — about 10–12 minutes per side.
- Serve hot, family-style, with warm tortillas, salsa, and plenty of napkins.
- Salt and pepper to taste
Pescado Zarandeado ready to serve — paired with fresh toppings and rustic charm
My Go-To Tools for Mexican Cooking
Cast Iron Tortilla Press – makes perfect tortillas every time
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Cast Iron Skillet (Comal Alternative) – heats tortillas evenly
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Tortilla Warmer – keeps tortillas hot and soft
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Non-Stick Comal – lightweight, easy to clean, great for everyday use
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Ninja Professional Blender (1,000W) – salsas, aguas frescas, marinades
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Granite Molcajete – crush chiles, make salsas the traditional way
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Wooden Rolling Pin – perfect for tortillas, gorditas, empanadas
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Lodge 6-Quart Dutch Oven – birria, pozole, moles, beans, stews
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BONUS RECIPE: Molcajete Salsa for Grilled Fish
A rustic, spicy salsa to scoop onto your tacos or drizzle over the flaky grilled fish.
Ingredients:
- 4 tomatillos, husked
- 3 chile de árbol (more for extra heat)
- 1 garlic clove
- Salt to taste
Instructions:
- Dry-roast the tomatillos, chiles, and garlic in a skillet until blistered and soft.
- Pound them all in a molcajete (or blend lightly for texture).
- Season with salt. Serve chunky, spicy, and warm.
Where to Try It in Nayarit
- Isla de Mexcaltitán: Often called the “Venice of Mexico,” this island is one of the birthplaces of zarandeado.
- Playa Los Corchos: Known for beachfront grills serving fish straight off the coals.
- San Blas: A fishing town where the seafood is as fresh as it gets — ask for the house adobo.
These spots don’t do fancy — they do fresh, fire-kissed, and unforgettable.
Tips & Variations:
- Can’t find red snapper? Try grouper or tilapia.
- No outdoor grill? Use a grill pan or oven broiler.
- Make it a feast with grilled pineapple, avocado slices, and Mexican-style rice.
- If using mayo in the marinade, keep an eye on the flame — it chars fast!
Pescado Zarandeado is Nayarit in every bite — smoky, citrusy, communal, and wild. It’s the kind of dish that makes you slow down, savor the salt air, and pass the tortillas. Whether you’re grilling on a beach or a backyard patio, bring a little coastal Nayarit to your table and watch the crowd gather.
Stay spicy,
The Half Jalapeño