Description
Mexican Pescado Zarandeado is a flavorful grilled fish dish featuring red snapper marinated in a zesty blend of lime, garlic, and spices.
Ingredients
Scale
- 2 whole red snapper (about 1.5 pounds each), cleaned and scaled
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your grill to medium-high heat. If using charcoal, ensure the coals are hot and ashy.
- In a bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper until well combined.
- Place the cleaned red snapper on a large platter. Score the fish by making 3-4 diagonal cuts on each side.
- Pour the marinade over the fish, making sure to coat both sides and inside the cavity. Let the fish marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Once marinated, carefully place the fish on the grill. Cook for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork.
- Remove the fish from the grill and let it rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a smoky flavor, add a few wood chips (like mesquite or hickory) to your charcoal grill.
- Try using other types of fish, such as mahi-mahi or tilapia, for different flavors and textures.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: salt content varies
- Fat: 20g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: not specified
- Protein: 30g
- Cholesterol: not specified