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📍 Nayarit

Pescado zarandeado (Nayarit grilled fish)

· Lunch

Fish butterflied open, coated with adobo, and grilled over coals on a rack of branches.

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Pescado zarandeado (Nayarit grilled fish): Fish butterflied open, coated with adobo, and grilled over coals on a rack of branches.
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

A coastal preparation from Nayarit, tied to the island of Mexcaltitán; the fish is marinated and grilled slowly over charcoal for a smoky flavor.

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

    Make an adobo by blending guajillo, garlic, orange juice, and soy sauce.

  2. 2

    Coat the butterflied fish with the adobo on both sides and let it marinate.

  3. 3

    Place the fish on the rack or grill over the coals.

  4. 4

    Grill the skin side first and flip carefully.

  5. 5

    Cook until the flesh flakes off easily.

  6. 6

    Serve with onion, tomato, lime, and tortillas to make tacos.

Cooking tips

  • Drain excess marinade before grilling and check 63 °C in the thickest fish section.

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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