Pescado Zarandeado is a signature Mexican dish with regional variations depending on the chef. The preparation typically involves marinating a whole fish in a blend of lemon juice, garlic, soy sauce, and lime, then butterflying and grilling it over an open flame.
The fish of choice is often Pargo (Snapper) due to its rich fat content, which keeps it moist during grilling. Alternatives like Snook or Red Snapper also work beautifully for this dish.
The Origins of Pescado Zarandeado
This iconic dish is believed to have originated on Mexcaltitán Island in Nayarit, Mexico. Today, restaurants like Diego’s in Mazatlán have elevated this dish while staying true to its roots. Chef Diego Becerra’s version features a unique mayonnaise-based sauce infused with garlic, oregano, soy sauce, herbs, and cilantro, offering a flavorful twist.
Traditionally, Pescado Zarandeado was smoked using mangrove wood. However, to protect mangrove forests, chefs now use mesquite wood, which imparts a similar smoky aroma.
A Beachside Feast
When Chef Diego prepared Pescado Zarandeado on the beach outside his restaurant, the experience was unforgettable. The smoky aroma of the fish grilling over an open fire, the sound of waves, and children playing nearby created a memorable atmosphere.
Served on a large platter, the fish was accompanied by tortillas, refried beans, salsa, onions, rice, and lime wedges. Each tortilla was a celebration of Mexican flavors, filled with moist, tender, and perfectly seasoned fish.
Recipe: Pescado Zarandeado
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Serves: 6
Ingredients:
For the marinade:
1/3 cup olive oil
1/2 cup soy sauce
1/4 cup lime juice
6 cloves garlic, minced
For the fish:
1 3-pound fillet Snook, Dorado, Bonita, Red Snapper, Pargo or other white-fleshed fish suitable for grilling
6 tomatoes, deseeded and quartered
2 green bell peppers, cut into thick strips
2 red bell peppers, cut into thick strips
1 purple onion, cut into thick slices
6 jalepeños, sliced
Instructions:
Whisk the marinade ingredients. Let steep to blend flavors for about 15-30 minutes. pour over the fish and let the fish marinate for 30 minutes.
If you don't have a grill or fish cage (or if it's winter!), you can put the fish in foil with the vegetables.
Grill (or bake the fish in the oven at 375° until the meat flakes). The time it takes depends on how large the fish is. My small Red Snapper took 20-30 minutes in the oven.
Serve with salsa, guacamole, refried beans, rice, limes, and tortillas.
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Acknowledgment: Special thanks to www.gomazatlan.com for hosting meat the 2011 Gran Fiesta Amigos. All opinions and stories shared are entirely my own.
