Entree: Mexico – Baja California – Pescado Zarandeado (Zarandeado-style grilled fish)

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 16 min

Additional 45 min

Total 1 hr 10 min

Ingredients

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

- 1 whole red snapper, scaled and butterflied, approx. 2.5 lb (1,130 g)
- 3 tbsp (45 g) achiote (annatto) paste
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) orange juice (preferably Valencia)
- 2 tbsp (30 ml) white vinegar
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 dried guajillo chiles, seeded and rehydrated (or 2 tbsp (30 ml) chile sauce)
- 4 tbsp (60 g) unsalted butter, melted (for basting)
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 1/4 cup (60 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 g) granulated sugar (for quick-pickling onions)
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
- Optional: 1 serrano chile, thinly sliced, for garnish

Show original ingredient measurements

- 1 whole red snapper, scaled and butterflied, approx. 2.5 lb (1,130 g)
- 3 tbsp (45 g) achiote (annatto) paste
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) orange juice (preferably Valencia)
- 2 tbsp (30 ml) white vinegar
- 3 tbsp (45 ml) olive oil
- 3 cloves garlic, minced (about 9 g)
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) coarse salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 dried guajillo chiles, seeded and rehydrated (or 2 tbsp / 30 ml chile sauce)
- 4 tbsp (60 g) unsalted butter, melted (for basting)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/4 cup (60 ml) white vinegar (for quick-pickling onions)
- 1 tbsp (15 g) granulated sugar (for quick-pickling onions)
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
- Optional: 1 serrano chile, thinly sliced, for garnish

Instructions

1. Make marinade and quick-pickled onions: combine achiote paste, soy sauce, orange juice, white vinegar, olive oil, minced garlic, cumin, salt, pepper and rehydrated guajillo chiles in a blender and puree until smooth. In a small bowl toss sliced red onion with 1/4 cup (60 ml) white vinegar and 1 tbsp (15 g) sugar; let sit at least 15 minutes.
2. Prep fish: rinse and pat the butterflied snapper dry. Score the flesh lightly in a crosshatch pattern to help the marinade penetrate. Place skin-side down on a tray and spread half the marinade over the flesh, letting it sit 30–45 minutes at room temperature (or up to 2 hours refrigerated).
3. Prepare grill: light a charcoal or wood fire and let it burn down until you have a medium-hot bed of coals (or use mesquite if available for authentic smoke). Oil the grill grates.
4. Grill fish: place the fish skin-side down on the grill over direct heat. Cook 6–10 minutes depending on thickness, then carefully flip using a sturdy spatula or grill plank and grill flesh-side down 4–6 minutes more. During the last few minutes brush the fish with melted butter and the remaining marinade, turning once to baste and build a slightly charred glaze. Fish is done when flesh flakes easily and reaches an opaque texture.
5. Finish and serve: transfer fish to a platter, sprinkle with chopped cilantro and sliced serrano if using, and top with quick-pickled onions. Serve immediately with lime wedges for squeezing over the fish.