Best for: A whole grilled fish that turns heads at the table.
Pescado zarandeado, from Mexico’s Pacific coast, butterflies a whole fish, paints it with a chile-mayonnaise adobo, and grills it in a basket until the skin crisps. It is dramatic, generous, and easier than it looks.
Grill: Direct medium heat; 400°F. Equipment: Grill, hinged fish basket, small bowl, blender, thermometer.
Ingredients
Marinate: 30 minutes. Rest: 5 minutes. Total: 1 hour 15 minutes.
Fish and adobo
- 1 whole red snapper or sea bass, 2–2 1/2 lb, scaled, gutted, and butterflied
- 2 dried guajillo chiles, stemmed and seeded
- 1/2 cup hot water
- 1/4 cup mayonnaise
- 1 tablespoon achiote paste
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 2 garlic cloves, minced
- 3/4 teaspoon fine table salt
To serve
- 12 corn tortillas
- 1 cup thinly sliced red onion
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Soak the guajillo chiles in the hot water for 15 minutes. Blend with their soaking liquid, the mayonnaise, achiote paste, soy sauce, lime juice, garlic, and salt into a smooth adobo.
Coat the fish inside and out with the adobo and let it stand for 30 minutes.
Oil the fish basket well and lay the fish in it, skin-side down; close the basket.
Grill over direct medium heat for 8–10 minutes. Flip the basket and grill for 8–10 minutes more, until the flesh reaches 145°F, flakes easily, and the skin is crisp.
Rest the fish in the basket for 5 minutes.
Open the fish onto a platter and serve with warm tortillas, sliced red onion, cilantro, and lime wedges, so everyone can build their own tacos.
Grilling tip: Ask the fishmonger to butterfly the fish ‘zarandeado-style’ — most will, and it makes the basket work simple.
