Pescado Zarandeado
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
Calories: 381kcal
Ingredients
For the Marinade
- 2 tablespoon mayonnaise
- 2 tablespoon mustard
- 2 dashes Worcestershire sauce
- 2 dashes Jugo Maggi
- ¼ tspn pepper
- 1 tablespoon soy sauce
- 3 limes juice (or 6 key limes)
- 2 tablespoon tomato sauce (or ketchup)
- 2 garlic cloves finely minced
For the Fish
- 4 lb fish whole, cut and opened in half
- 2 tablespoon olive oil
Instructions
For the Marinade:
- In a small bowl, mix all the ingredients for the marinade.
- Place in the fridge until ready to use.
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.
Notes
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.
Nutrition
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