Pescado Zarandeado

Pescado Zarandeado is a classic Mexican grilled fish recipe that’s full of bold, smoky flavor.

The fish is coated in a tangy, savory marinade made with lime juice, spices, and a mix of sauces that give it a rich taste.

This dish is perfect for gatherings, beach days, or anytime you want a flavorful and impressive meal.

For the Fish:

• Olive oil
• Whole fish (butterflied)

Traditionally, people will use red snapper for Pescado Zarandeado, but any white fish will do.

Ask the fish monger to butterfly the fish for you. Be careful! The bones are still in. That means you have to use extra precaution when you eat it.

What type of fish is best to grill?

• Snapper
• Cod
• Bass
• Grouper
• Haddock
• Mahi Mahi
• Tilapia

Although they are good for grilling, I do NOT recommend salmon, tuna, or swordfish for this recipe.

For the Marinade:

• Mayonnaise
• Mustard
• Worcestershire sauce
• Jugo Maggi
• Black pepper
• Soy sauce (or use salt)
• Lime juice
• Tomato sauce or ketchup
• Garlic

The recipe for the sauce varies, depending on who you talk to. However, the two main ingredients to the sauce: mayonnaise and mustard.

👩🏼‍🍳 Instructions

• In a small bowl, mix together mayonnaise, mustard, Worcestershire sauce, Jugo Maggi, soy sauce, lime juice, tomato sauce, garlic, and pepper.
• Stir until smooth and well combined.
• Refrigerate until ready to use.

For a smoother sauce, blend in the blender or in the food processor. If you have leftover sauce, try it on grilled shrimp or grilled lobster. Yummy!

How to Prevent Fish from Getting Mushy: Too much moisture can cause the fish to steam and not sear. This is what causes fish to get mushy when cooked. To fix this problem, pat the fish dry with paper towels before cooking.

• Preheat your grill to medium-high heat.
• Rinse the fish and pat it completely dry with paper towels.Place the fish on a large piece of foil or in a grill basket.
• Lightly score the flesh of the fish without cutting all the way through.

Tip From The Fishmonger: Insert the knife in the flesh of the fish several times. This will help the fish absorb the sauce more. Do this several times. Be sure not to go through the skin. We’re just after the fleshy part.

• Brush the sauce all over the fleshy part of the fish.
• Do not brush sauce on the skin side.
• You can add this later on the grill.

Do not brush the sauce hours before cooking. The marinade will absorb and begin the cooking process.

🤔 What’s This Dish Called?

This dish comes from the state of Nayarit. Some people also refer to this recipe as Puerto Vallarta Fish or Nayarit-Style Fish. There are people who call this dish Pescado Sarandeado.

• Place the fish on the grill of medium heat and cook for about 20 minutes, or until fully cooked and flaky. Flesh side of the fish up.
• If using a grill basket, cook on one side, flip carefully, and cook the other side.
• Remove from the grill and serve immediately with extra marinade on the side if desired.

I placed the fish on a large piece of well-oiled foil paper. Then transferred the foil paper to the grill. It makes for EASY clean up. You can also do this on a grill pan on the stove.

Traditionally, this is done in a grill basket. There are restaurants on the beaches of Nayarit that have fire pits. Imagine smoky air and fish grilling next to crashing waves. It’s really quite impressive.

In the Oven

• Preheat oven to 350 degrees F.
• Place the marinated fish on a baking sheet.
• Bake until cooked through and tender.
• About 15-20 minutes, depending on thickness of the fish.

🔥 Can you put fish directly Grill?

• Fish that is meaty like Tuna, Salmon, Halibut, Swordfish all can go directly on the grill.
• Softer fish like Tilapia, Flounder, or Sole need to be placed in a foil packet or grill basket, or they will fall apart on the grill.

🫙 Storing Instructions

Store leftover Pescado Zarandeado in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out the fish. The marinade can be

🍴 Side Dishes

• Arroz Blanco
• Ensalada de Coditos
• Frijoles Refritos
• Arroz Mexicano
• Cebollitas Asadas
• Chiles Toreados

Pescado Zarandeado is a flavorful and easy way to bring authentic Mexican grilling into your kitchen. It’s juicy, smoky, and packed with bold flavors in every bite. Slice into fillets and serve with tortillas to make tacos along with your favorite salsa.

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