Pescado Zarandeado is a tasty fish dish marinated in a savory mayo and mustard sauce. When grilled to perfection, this makes a great summer meal.
Servings: 6 people
For the Fish
- 4 lb fish whole, cut and opened in half
- 2 tbsp olive oil
For the Fish:
Heat grill to 400 degrees F.
Rinse the fish.
With a paper towel, pat the fish dry.
Make sure you dry the front and the back.
On a large piece of foil paper, generously brush the oil olive all over. Note: if using a grill basket, omit the foil paper.
Place the fish on top of the foil paper.
Gently make cuts on the fleshy part of the fish.
Do not cut through the fish to the other side.
Brush the fish with the marinade.
Place the remaining marinade back in the fridge.
Move the foil paper with the fish on top to the grill. Cook for 20 minutes.
Remove from the foil paper.
Serve immediately with extra marinade.
You can also use fish filets instead a whole fish.
For grill basket cooking: cook for 10 minutes on one side. Flip and cook for an additional 10 minutes.
The marinade will last in the fridge for up to 3 days. Do not freeze the marinade.
To prevent the fish from getting mushy: be sure to pat dry the fish.
How to Make Pescado Zarandeado in the Oven:
- Preheat oven to 350 degrees F.
- Brush sauce on the fish and bake for 20 minutes.
Calories: 381kcal | Carbohydrates: 5g | Protein: 58g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 153mg | Sodium: 444mg | Potassium: 977mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 2mg