Pescado Zarandeado (Nayarit-style Grilled Fish)
Pescado Zarandeado is Nayarit’s iconic grilled fish — whole red snapper marinated in a smoky chile-citrus adobo, then grilled over open flames until charred and tender. This bold, beachside classic is best served with warm tortillas, fresh salsa, and a cold drink. Perfect for summer cookouts or bringing coastal Mexico to your backyard.
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