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Pescado Zarandeado
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Pescado Zarandeado

Pescado Zarandeado

Pescado Zarandeado from the beaches of Mexico sounds fancy but really is just fish in a crazy delicious marinade and grilled until smoky, juicy and a little charred around the edges.I like to serve it family-style with warm tortillas, cheese, black beans and cold cervezas.

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Makes 8-10 tacos

Ingredients

  • 1 dried guajillo chili, stem and seeds removed
  • 3 tablespoons mayo
  • 3 tablespoons mustard
  • 2 tablespoons Worcestershire
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 3-4 cloves garlic, minced
  • Juice & zest of 1 lime
  • 2tablespoons hot sauce
  • Kosher salt & coarse ground black pepper
  • 4 red snapper fillets, If you can’t find snapper then rockfish, sea bass, tilapia, halibut, grouper or cod will all work

For serving

  • Corn tortillas
  • Shredded Monterey jack cheese
  • Black beans

Directions

  1. Add the chili to a pot of boiling water, make sure it's submerged and cover with a lid - let soak 15 minutes
  2. Remove chili and put in a blender along with the mayonnaise, mustard, Worcestershire, soy, tomato paste, garlic, lime zest and juice, hot sauce and salt & pepper to taste - cover and blend until smooth, set aside
  3. Cut shallow slits in the fish to score the top - but not so deep into the fish that you cut the fillet into pieces. Season generously with salt, and set aside
  4. Build your fire using either briquettes ot charcoal
  5. Use a basting brush to coat the surface of the fish fillet with marinade, then put on a rack and then onto the grill
  6. Grill the fish for approx 15-20 minutes, turning as you go and adding more marinade as it cooks
  7. Check the thickest part of the fish at 12 minutes to make sure it is just barely firm, but not hard.
  8. To serve: throw tortillas on the grill to warm up on both sides, add some cheese to on half of each tortilla, then fold over the cheese. Cook until beginning to char and the cheese melts
  9. Remove, carefully open and add some fish, more marinade and some black beans

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