Photograph of the finished Pescado zarandeado

Mexico · Cá nướng kẹp vỉ kiểu Nayarit

Pescado zarandeado

30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red snapper Red snapper 2.2 lb
  • Photograph of Achiote spice Achiote spice 2.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Lime Lime 2
  • Photograph of Onion Onion 1.2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Tortilla Tortilla 12

Method

  1. 1 Cut the fish in half along the backbone to create a butterfly shape, then rinse and pat dry.
  2. 2 Soak dried Mexican chilies in boiling water for 15 minutes, then blend them with achiote, garlic, lime juice, and salt.
  3. 3 Spread the mixture evenly on both sides of the fish and marinate for 30 minutes to allow the reddish-orange color to penetrate.
  4. 4 Clamp the fish onto the grill, cook over charcoal for 10 minutes skin-side down, then flip and cook for another 8 minutes flesh-side down.
  5. 5 Sprinkle with thinly sliced onions and serve with tortillas and lime.

With an appliance

  • Oven 28 min

    Replace step 4: Place the butterfly-shaped fish on the middle rack of the oven at 220 degrees for 16 minutes, then rotate the tray for 8 minutes; the fish will be evenly cooked, without needing to flip it over, and will not have a smoky charcoal smell.

Start cooking