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📍 Mazatlán

Mazatlan-style pescado zarandeado

· Lunch

A whole fish butterflied open, marinated and grilled over coals on a mangrove rack called a zaranda.

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Mazatlan-style pescado zarandeado: A whole fish butterflied open, marinated and grilled over coals on a mangrove rack called a zaranda.
Photo: El Nuevo Doge · CC0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 55 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Dairy-free
Preparation
25 min
Cooking
30 min
Waiting and resting
0 min

History

The zarandeado takes its name from the 'zaranda,' a grill woven from mangrove sticks that lets you turn the fish without breaking it. Although its origin is attributed to the Totorame area of Nayarit and Mexcaltitan, in the port of Mazatlan it became a regional specialty, served by the sea with tortillas and citrus salsas.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Clean the fish and butterfly it open, keeping it joined along the back.

  2. 2

    Mix soy sauce, lime juice, garlic, Worcestershire sauce, salt, and pepper; brush it over all the flesh.

  3. 3

    If you want a golden crust, spread a light layer of mayonnaise on the flesh side.

  4. 4

    Let it marinate for 15 to 20 minutes.

  5. 5

    Grill over medium heat, first on the skin side and then the flesh side, until cooked and lightly browned.

  6. 6

    Serve with the sliced vegetables, corn tortillas, and hot salsa.

Cooking tips

  • Soy and Worcestershire sauces already contain salt; taste before adding more.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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