Entree: Mexico – Nayarit, Pacific Coast Mexico – Pescado Zarandeado (Zarandeado Fish)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 1 whole red snapper (pargo), scaled, gutted, butterflied, approx. 2.5–3 lb (1.1–1.4 kg)
- 2 tsp (10 g) coarse sea salt, for rubbing
- 1/4 cup (60 ml) soy sauce
- 1/3 cup (80 ml) fresh orange juice
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) white vinegar or apple cider vinegar
- 2 tbsp (30 g) achiote (annatto) paste
- 2 dried guajillo chiles, stems and seeds removed (or 2 tbsp / 12 g guajillo chile flakes)
- 4 garlic cloves
- 2 tbsp (30 ml) brown sugar
- 1 tsp (5 g) ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 4 tbsp (60 ml) vegetable oil (divided: 2 tbsp for marinade, 2 tbsp for rice/veg)
- 3 tbsp (45 g) unsalted butter, melted (for basting)
- 1 small white onion, about 6 oz (170 g), sliced into rings
- 2 medium tomatoes, about 10 oz (280 g), sliced into rounds
- 2 poblano peppers (or large green bell peppers), about 8 oz (225 g), halved and seeded
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth
- 1 lime, zested and juiced (for rice)
- 1/2 cup (15 g) fresh cilantro, chopped (for rice and garnish)
- Salt and freshly ground black pepper, to taste
- Lime wedges, for serving
- Sliced serrano or jalapeño, optional for heat

Instructions

Short Description:
Whole fish marinated in an achiote-guajillo-soy blend and grilled over an open flame in a zaranda (grill basket) until charred and juicy, served with cilantro-lime rice and charred peppers. This coastal Nayarit dish is smoky, slightly sweet, tangy, and built to be the centerpiece of a meal.

Regional Notes:
This Nayarit Pacific Coast version uses a red snapper (pargo) or similar whole Pacific fish, a bright achiote-guajillo adobo, and the traditional zaranda (wire grill basket) so the fish cooks evenly over hot coals and acquires a characteristic char. Unlike inland preparations, it emphasizes fresh citrus, soy-umami, and open-fire smoke typical of Mexican Pacific coastal grilling.

1. Prepare the adobo: Remove stems and seeds from the guajillo chiles; place them in a bowl and cover with hot water. Let soak 15 minutes until softened, then drain. In a blender, combine soaked guajillos, achiote paste, soy sauce, orange juice, lime juice, vinegar, garlic, brown sugar, 2 tbsp (30 ml) vegetable oil, black pepper, and oregano. Blend to a smooth paste, adding 1–2 tbsp water if needed. Taste and adjust salt (soy provides salt; add only if needed).
2. Prep the fish: Rinse the fish and pat dry. Lightly score both sides with 3–4 diagonal cuts per side. Rub the fish inside and out with 2 tsp (10 g) coarse sea salt. Spread half of the adobo over the inside cavity and both sides of the fish, rubbing it into the scores. Reserve the remaining adobo for basting or mixing with the melted butter. Marinate in the refrigerator 1–3 hours, uncovered for best texture.
3. Make the cilantro-lime rice: In a medium saucepan, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the rinsed rice and toast, stirring, until slightly translucent on the edges, about 2 minutes. Add 3 cups (720 ml) water or broth and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork, stir in lime zest, 1 tbsp lime juice, and 1/4 cup (5 g) chopped cilantro. Keep warm.
4. Prepare the grill and vegetables: Light a charcoal grill (or set gas grill to medium-high). If using coals, let them ash over to medium-high heat. Oil the zaranda (grill basket) or fish grate well. Toss poblano halves, onion rings, and tomato slices with a little oil and salt.
5. Pre-char the peppers and vegetables: Place peppers, onion rings, and tomato slices directly on the grill grates or in the zaranda and char until blistered and softened, turning once, about 8–10 minutes for peppers, 4–6 minutes for onion and tomato. Remove and keep warm.
6. Grill the fish: Preheat the zaranda over medium-high heat. Place the marinated fish in the basket and clamp closed. Grill skin side down first over medium-hot coals for 8–12 minutes, depending on fish thickness. Open the basket and baste the top side with the reserved adobo mixed with the melted butter (mix approx. 2–3 tbsp adobo with 3 tbsp butter). Flip the basket and grill the other side 6–10 minutes more, basting once or twice, until the fish reaches 145°F (63°C) at the thickest part or the flesh is opaque and flakes easily.
7. Rest and finish: Transfer the fish to a serving board and rest 5 minutes. Arrange charred peppers, onion, and tomato alongside. Spoon any pan/basket juices over the fish and finish with chopped cilantro and lime wedges.
8. Serve: Spoon cilantro-lime rice onto plates or a large platter, place the butterflied Pescado Zarandeado on top or beside the rice, add charred vegetables, extra lime wedges, and sliced serrano if using. Serve family-style so diners can pull fillets from the whole fish.