Entree: Mexico – Sinaloa (Pacific Coast Mexico) – Pescado Zarandeado (Zarandeado-Style Grilled Fish)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 4 hrs 30 min

Total 5 hrs

Ingredients

- 2 whole pargo or huachinango (red snapper), approx. 2 lb (900 g) each, gutted and scaled
- 2 tbsp (30 g) achiote paste
- 3 tbsp (45 ml) soy sauce
- 1/2 cup (120 ml) fresh orange juice (preferably bitter orange or a mix of orange + a splash of lime)
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) olive oil
- 4 cloves garlic, minced
- 2 dried guajillo chiles (about 6–8 g), stems removed and seeded, rehydrated in hot water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (12 g) packed brown sugar or grated piloncillo
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (6 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, melted (for basting)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) for oiling the zaranda and vegetables
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) chicken or fish stock
- 1 tbsp (15 g) butter (for the rice)
- 1/2 tsp (3 g) salt (for the rice)
- 3 medium tomatoes, seeded and diced, about 1 1/2 cups (250 g)
- 1/2 small white onion, finely chopped, about 3 oz (85 g)
- 1 jalapeño, seeded and finely chopped
- 1/2 cup (15 g) cilantro, chopped
- 2 limes, juiced, about 2 tbsp (30 ml) (for pico)
- 2 bell peppers, halved and seeded, about 12 oz (340 g)
- 8 scallions (cebollitas), trimmed, about 8 oz (225 g)
- 8–12 warm corn tortillas
- Lime wedges to serve

Instructions

Short Description:
Whole Pacific-coast fish marinated in an achiote-chile-citrus mix and grilled over an open flame in a zaranda (grill basket), served with buttered rice, charred vegetables, warm corn tortillas and fresh pico de gallo.

Regional Notes:
This Sinaloan version uses achiote, guajillo chiles, citrus and soy to build a savory-slightly sweet marinade and is finished over hot coals in a zaranda (grill basket) for the characteristic smoky, slightly charred flavor. Unlike inland preparations, it emphasizes fresh coastal fish and direct open-fire grilling rather than oven roasting or pan-frying.

1. Prepare the marinade: If using whole dried guajillo chiles, soak them in 1 cup (240 ml) hot water for 10–15 minutes until softened, then drain (reserve a little soaking water). In a blender, combine rehydrated guajillos, achiote paste, soy sauce, orange juice, lime juice, olive oil, minced garlic, Worcestershire, brown sugar, cumin, oregano, 1 tsp (6 g) sea salt and 1/2 tsp (1 g) black pepper. Blend until smooth, adding 1–2 tbsp (15–30 ml) reserved chile soaking water if needed to loosen the paste. Taste and adjust salt or acidity.
2. Prep the fish: Rinse and pat the fish dry. Make 3–4 diagonal cuts on each side of the fish about 1/2 in (1–1.5 cm) deep to help the marinade penetrate. Season cavities and surfaces lightly with extra salt. Place fish in a shallow dish or large resealable bag and pour about two-thirds of the marinade over them, making sure to get marinade into the cuts and cavity. Reserve the remaining marinade for basting.
3. Marinate: Cover and refrigerate for 1–4 hours (not more than 4 hours for whole fish) to let flavors develop. Remove fish from the fridge 30 minutes before grilling to come closer to room temperature.
4. Make the rice: In a medium saucepan, melt 1 tbsp (15 g) butter over medium heat. Add the rinsed rice and toast, stirring, 1–2 minutes. Add 3 cups (720 ml) stock and 1/2 tsp (3 g) salt. Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, then fluff with a fork.
5. Make pico de gallo: In a bowl combine diced tomatoes, chopped onion, jalapeño, cilantro and 2 tbsp (30 ml) lime juice. Season with a pinch of salt and refrigerate until serving.
6. Preheat the grill and prep vegetables: Light a charcoal or wood-fired grill and let coals burn down to steady medium-high heat with some flames for smoke. Oil the zaranda (grill basket) or use a well-oiled grill grate: brush with 2 tbsp (30 ml) neutral oil. Toss bell pepper halves and scallions with a little oil and a pinch of salt.
7. Grill the vegetables: Place peppers and scallions on the grill or in the zaranda and char until softened and blistered, about 6–8 minutes, turning once. Remove and keep warm. Slice peppers into strips when cool enough to handle.
8. Grill the fish in the zaranda: Place each marinated fish in the heated zaranda grill basket (or directly on the oiled grate if you do not have a basket). Position fish so it receives direct heat but not raging flames. Grill with the lid open for a pronounced smoky flavor. Cook the fish about 8–10 minutes per side for 2 lb (900 g) fish, brushing twice with reserved marinade and then with melted butter during the last 6–8 minutes to encourage browning and flavor. Fish is done when the flesh flakes easily and reaches 145 F (63 C) in the thickest part.
9. Finish and assemble: Transfer the whole grilled fish to a large platter. Arrange buttered rice, charred bell pepper strips and grilled scallions alongside. Warm the corn tortillas on the grill briefly. Spoon pico de gallo into a small bowl.
10. Serve: Offer the fish whole at the table with lime wedges, pico de gallo, tortillas and rice so guests can portion fish. Use extra melted butter or reserved warmed marinade (bring to a boil first if used as sauce) to baste portions if desired.