Entree: Mexico – Sinaloa & Pacific Coast – Pescado Zarandeado (Grilled butterflied whole fish marinated in a smoky citrus-chile sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 18 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole red snapper, butterflied, about 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) achiote paste
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (5/16 oz (9 g)) garlic, smashed
- 3 dried guajillo chiles, stems and seeds removed (about 5/8 oz (18 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) smoked paprika or ground ancho
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 g) brown sugar or piloncillo, grated
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) neutral oil for grilling or basting
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (30 g) thinly sliced red onion (for garnish)
- Lime wedges, for serving

Show original ingredient measurements

- 1 whole red snapper, butterflied, about 2.5 lb (1.1 kg)
- 3 tbsp (45 ml) achiote paste
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (9 g) garlic, smashed
- 3 dried guajillo chiles, stems and seeds removed (about 18 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) smoked paprika or ground ancho
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 g) brown sugar or piloncillo, grated
- 1 tsp (5 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) neutral oil for grilling or basting
- 1/4 cup (15 g) fresh cilantro, chopped (for garnish)
- 1/4 cup (30 g) thinly sliced red onion (for garnish)
- Lime wedges, for serving

Instructions

1. Rehydrate the guajillo chiles in 1 cup (240 ml) hot water for 15 minutes, then drain. In a blender combine rehydrated chiles, achiote paste, orange juice, lime juice, soy sauce, vegetable oil, garlic, cumin, oregano, smoked paprika, brown sugar, 1 tsp (5 g) salt, and 2–3 tbsp (30–45 ml) of the chile soaking liquid; blend until smooth to make the marinade.
2. Rinse and pat the butterflied fish dry. Score both sides lightly. Place fish in a shallow tray skin-side down and brush or pour the marinade over both sides, massaging it into the flesh. Cover and refrigerate for at least 1 hour and up to 4 hours.
3. Prepare a grill for medium-high heat with a clean, oiled cooking grate (charcoal preferred for smoky flavor). If using a charcoal grill, allow coals to develop a thin white ash for direct heat grilling.
4. Remove fish from marinade, reserving remaining marinade. Brush the grill grate with neutral oil. Place the fish on the grill skin-side down and cook 6–8 minutes without moving to set the skin.
5. Carefully flip the fish using wide spatulas or a fish basket. Brush with reserved marinade and continue grilling 6–10 minutes more, basting once or twice, until the flesh flakes easily and reaches opaque doneness (about 140–145°F / 60–63°C at the thickest part).
6. Transfer to a serving platter, sprinkle with chopped cilantro and sliced red onion, and serve immediately with lime wedges.