Pescado Zarandeado

Delight your taste buds with Pescado Zarandeado, a savory and smoky Mexican grilled fish dish with coastal origins. This unique dish features a whole fish, butterflied and marinated with a spicy and tangy blend before being expertly grilled over charcoal. Perfect for a family gathering or an outdoor feast, Pescado Zarandeado combines robust flavors with aromatic smoke to create a memorable culinary experience.

Ingredients

🐟 1 large whole yellowtail or similar, filleted open in mariposa style
🌶️ 3 tablespoons La Costeña Chile de Árbol, crushed red pepper flakes
🥄 3 tablespoons mayonnaise
🍯 2 tablespoons mustard
🧂 1 teaspoon salt
🧄 1 teaspoon Fide Garlic Salt
🌶️ 1 teaspoon black pepper
🌶️ 1 tablespoon paprika
🌿 1 teaspoon ground oregano
🌶️ 1/2 cup Salsa del Tío Yorch, hot sauce
🍈 Juice of 4 limes
🚰 1/2 cup water for rehydration mix
🛢️ 1/4 cup 1-2-3 cooking oil for rehydration mix
🌽 Tortillas for serving
🍅 Pico de Gallo, fresh salsa for serving

Instructions

1- Prepare the Fish:

• Clean and butterfly the whole fish in a mariposa-style.
• Ensure it's neatly filleted yet intact.

2- Make the Marinade:

• In a mixing bowl, thoroughly combine the red pepper flakes, mayonnaise, mustard, salt, garlic salt, black pepper, paprika, ground oregano, Tío Yorch hot sauce, and lime juice until a smooth marinade forms.

3- Marinate the Fish:

• Coat the fish generously with the marinade.
• Spread it evenly over the flesh side.
• Press the fillets gently together to ensure full coverage.

4- Prepare for Grilling:

• Place the fish, skin-side up, in the grill basket.
• Secure it tightly to avoid any movement during grilling.

5- Initial Grilling:

• Position the basket on the preheated charcoal grill, starting with the skin-side down.
• This locks in the juices.

6- First Flip:

• Once the skin is golden and crispy, flip the basket.
• Prepare a rehydration mix with water, oil, extra paprika, and more hot sauce.
• Stir well.

7- Apply Rehydration Mix:

• Spread the mixture over the grilling flesh side to maintain moisture and flavor.

8- Flavor with Smoke:

• Allow the marinade to drip onto the coals.
• This enhances the fish with a rich, smoky aroma.

9- Second Rehydration & Browning:

• Flip again, applying more rehydration mix to the skin side.
• Continue cooking gently.

10- Final Browning:
- Finish by lightly browning the flesh side until lightly charred yet moist.

11- Serve:
- Slide the fish off the grill.
- Serve warm with tortillas, lime wedges, and pico de gallo.

Prep Time: 20-30 minutes
Cook Time: 45-60 minutes
Total Time: 65-90 minutes
Servings: Serves 4-6

Equipment:

• 🔪 Various kitchen knives
• 🪵 Wooden cutting board
• 🍲 Ceramic/stoneware mixing bowl
• 🥄 Metal spoon
• 🍈 Green plastic lime squeezer
• 🧺 Homemade grill basket, zaranda
• 🔥 Large circular charcoal grill
• 🟨 Yellow cloth for handling the hot grill basket

Cooking Tips

• Butterfly Fillet for Even Cooking: The mariposa cut ensures even cooking and ample surface for marinade absorption.
• Zaranda for Secure Grilling: Use a homemade grill basket for easy handling and to maintain the fish's integrity.
• Rehydration Intensifies Flavor: Applying the mix during grilling locks moisture and enhances taste.
• Aromatic Smoke Enhances Flavors: Letting juices fall onto the hot coals imparts a smoky essence characteristic of Pescado Zarandeado.

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#eltioyorch

Pescado Zarandeado