Grilled Red Snapper Zarandeado

Using this recipe, you can make zarandeado just like the kind found in Mexico
Staff Writer
Grilled Red Snapper Zarandeado

Robert Rabine

Zarandeado translates from Spanish a few different ways, but in this case it means “flipped,” because the dish is a marinated fish that is put in a grill basket and cooked halfway before getting turned. Your guests (and even yourself) will flip at how delicious this dish it.

4
Servings
31
Calories Per Serving
Deliver Ingredients

Ingredients

For the marinade

  • Ancho chiles
  • Guajillo chiles
  • Clove garlic, smashed
  • Canned plum tomatoes, smashed by hand
  • 1.5  Tablespoons  soy sauce
  • 1.5  Tablespoons  Maggi sauce or Worcestershire sauce
  • Drops liquid smoke
  • Salt to taste

For the fish

  • 1  Cup  zarandeado marinade
  • Red snapper fillets, skin-on, 5-6 ounces each
  • Small red onion, peeled and thinly sliced
  • 1  Cup  cilantro leaves, washed, dried, and roughly chopped
  • Limes, quartered

Directions

For the marinade

Stem and seed the chiles before tearing them into small pieces.

Toast them in a hot, dry skillet by pressing the pieces down with a metal spatula for 10-20 seconds per side. Transfer the pieces to a small stainless bowl and cover them with piping hot tap water, weighting them down with a saucer.

Soak the pieces for 20 minutes until softened. Transfer them to the bowl of your blender along with around half-a-cup of the soaking liquid and the remaining ingredients. Purée this until smooth and pass it through a fine mesh sieve into a small sauce pan.

Bring the marinade to a simmer over medium heat and cook for a couple minutes to marry the flavors.

Transfer to a bowl and cool completely. 

For the fish

Rinse the red snapper fillets and pat them dry with paper towels.

Score the flesh a few times with a sharp knife without piercing the skin, and smear on a good amount of the marinade, spreading it into the incisions with your fingers. Let the fillets marinate in the refrigerator for 30 minutes or so.

Heat your grill to medium-high and oil it well. Throw a handful of wood chips around the flame for smokiness, and grill the red snapper fillets skin-side down for around 4 minutes, before flipping once.

Cook for an additional 3 minutes and transfer to a warm platter.

Scatter the onions and cilantro evenly over the fish fillets and garnish with the lime wedges. 

Nutritional Facts

Sugar
6g
7%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
7mg
1%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
8mg
3%
Phosphorus, P
19mg
3%
Selenium, Se
1µg
2%
Sodium, Na
327mg
22%
Water
52g
2%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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