Mexican cuisine · Fish & Seafood

Pescado Zarandeado

Whole fish, butterflied and brushed with achiote-chili marinade, grilled over charcoal in a fish basket.

Ingredients · for 4 servings

• 2 whole sea bream, ready to cook (about 600g each)
• 3 tbsp achiote paste (annatto)
• 3 guajillo chilies
• 4 garlic cloves
• 100ml orange juice
• 2 limes
• 3 tbsp mayonnaise
• 2 tbsp soy sauce
• 3 tbsp oil
• 8 corn tortillas
• Salt, pepper

Instructions

1. Butterfly the sea bream from the back, remove the spine and innards, and press the fish flat; pat dry, salt and pepper.
2. Deseed the guajillo chilies and soak in hot water for 10 min., until soft and pliable.
3. Blend the chilies with the achiote paste, garlic, orange juice, the juice of one lime, mayonnaise, soy sauce and oil into a smooth, thick marinade.
4. Coat the fish thickly inside and out with the marinade and let it sit covered for 30 min. — the marinade should remain visibly clinging to the flesh.
5. Clamp the fish in a grill basket and grill over medium charcoal heat for 8–10 min. per side, until the skin blisters and the flesh releases easily from the bone.
6. Serve with warm corn tortillas and wedges of the second lime — the flesh is pulled straight from the fish onto the tortilla.