Hello and welcome to a new Mexican recipe! At Paulina Cocina, we often talk about Mexican cuisine, but we always find new gems to incorporate, like this zarandeado fish .
Pescado zarandeado is a traditional Mexican dish, especially popular in the Pacific coast region. The recipe for pescado zarandeado is somewhat difficult, so we're going to give you all the information and tips you need to achieve a delicious and well-prepared dish.
Zarandeado fish has gained popularity among tourists visiting Mexico, especially the Pacific coast. Many travelers seek out this delicious local specialty and will surely want to replicate it at home. This recipe is for them too.
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About the shaken fish
Where and how was this recipe born?
The cooking technique for zarandeado fish has indigenous influences , as it is said that the natives of the region used smoking to preserve the fish for long periods. Zarandeado fish has its roots in the state of Nayarit , Mexico, although it is also very common in other coastal areas such as Sinaloa and Jalisco.
Its origins are attributed to the fishing and coastal communities of Mexico, where fishermen used cooking and marinating techniques to preserve and flavor the fish they caught. Over time, these techniques were perfected and became a signature dish of the region.
Each coastal location and community has its own way of preparing zarandeado fish, with variations in ingredients, spices used, and cooking techniques. For example, in Nayarit, a particular style of zarandeado fish has developed that has become well-known and appreciated.
You may also be interested in other Mexican recipes with fish such as Steamed Tacos , Arrachera , Zacahuil or Huevos Divorciados .
Zarandeado fish Nayarit style
In the Nayarit style, the marinade used to season the fish is especially intense and flavorful. It combines a mixture of dried chiles, such as guajillo, pasilla, and cascabel, with garlic, onion, lemon juice, and a variety of spices such as cumin, oregano, and pepper, and is left to sit for several hours.
A distinctive feature of Nayarit-style zarandeado fish is the use of mango wood for the smoking process . Mango wood imparts a unique and distinctive smoky flavor to the fish, adding another layer of complexity to its flavor profile.
Nayarit-style zarandeado fish is typically served with a variety of traditional sides. Some of the most common include refried beans, rice, warm tortillas, hot sauces, guacamole , and a fresh cabbage or lettuce salad with vinaigrette.
Choosing the best fish for zarandeado
The most common fish used to prepare zarandeado fish is sea bass or snapper . These two types of fish are very popular in Mexican cuisine and have firm, flavorful flesh that lends itself well to grilling.
Snook, also known as sea bass, is a saltwater fish commonly found along the Pacific coast and other tropical areas. It has firm, white meat, ideal for grilling and absorbing the flavors of marinades and smoke.
The red snapper is another highly prized fish in Mexican cuisine. It has pinkish-red flesh and a sweet, mild flavor. Like sea bass, it cooks well on the grill and is perfect for grilled fish.
However, it's important to mention that zarandeado fish can also be prepared with other types of fish with firm, flavorful flesh, such as sea bass, dorado (mahi-mahi), grouper, or sea bass. This means that the best fish for zarandeado fish will depend on your preferences and the products available in your area . The most important thing is to use fresh, quality fish to achieve the best results in terms of flavor and texture. This, combined with a good recipe, ensures a delicious dish.
Where is zarandeado fish cooked?
Traditionally, zarandeado fish is cooked on a "zarandeo ," a spit made of sticks or bamboo canes, allowing the fish to grill evenly and infuse with the flavors of the wood-fired smoke. It is now also done on modern grilling systems.
Zarandeado fish recipe with marinade included
It's common for zarandeado fish to be served impressively on a large wooden board, placed in the center of the table. This allows diners to serve themselves directly from the fish and enjoy it in a festive, shared atmosphere.
Yield : 4 portions
Preparation time : 2 hours 30 minutes
Ingredients
- 1 whole fish (sea bass, red snapper, or other firm-fleshed fish)
- 4 guajillo chiles, seeded and deveined
- 2 pasilla chiles, seeded and deveined
- 4 garlic cloves
- 1 small onion, chopped
- 1 tablespoon of cumin powder
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon of salt
- 2 lemons juice
- Salt to taste
- Vegetable oil
How to make zarandeado fish step by step
- Clean the fish, removing scales and guts. Rinse thoroughly with cold water and pat dry with paper towels. Place the guajillo and pasilla chiles in a bowl and cover with hot water. Let stand for 15-20 minutes to soften.
- In a blender or food processor, place the drained chiles, garlic cloves, onion, cumin, oregano, black pepper, salt, and lemon juice. Process until smooth.
- Place the fish in a large container so it fits without bending. Sprinkle with salt to taste and cover completely with the marinade. Marinate in the refrigerator for at least 2 hours or even overnight.
- Prepare a wood fire and let it burn to glowing embers. Place mango wood on the coals for additional smokiness. If you don't have mango wood, use charcoal. Then prepare the grill for medium heat and lightly grease it with vegetable oil to prevent the fish from sticking.
- Place the marinated fish directly on the hot grill. Cook each side for about 5-7 minutes, or until cooked through and a golden crust has formed.
- During cooking, gently shake the fish to ensure it cooks evenly and achieves a smoky flavor. Once the fish is cooked, remove from the grill and let it rest for a few minutes before serving. Serve with a quartered lemon to drizzle over the fish.
