Zarandeado Fish Tacos

Andy | Lunch | Mexican

Prep time: 50 min Cook time: 20 min Servings: 4

This is a recipe I think everyone should make at least once at home, and I think it’s one of the better fish tacos I’ve made. It’s ultimately a marinated fish recipe that’s grilled over charcoal (or just over a grill), also known as Pescado Zarandeado. The Mexican style marinade has lots of lime, chillis, garlic, mayo, mustard and maggi seasoning giving it a really nice freshness to the sweet, umami and a little spicy flavour. And then we add it to a taco with some pico de gallo and salsa verde.

We'll be using a flathead fillets and marinating it for at least 20 minutes. While the fish is marinating, we can make the salsa verde and pico de gallo so they're ready to go. Then, we'll add the fish to a fish basket (if you have one) and cook over charcoal for 7-8 minutes. You can cook the fish on a tray in the oven under the grill (broiler) or on a hot grill on the BBQ. Just be sure to turn it so it doesn’t catch and burn on one side.

What is zarandeado?

Pescado zarandeado originates from the coastal state of Nayarit in western Mexico. Traditionally a whole butterflied fish was grilled over mangrove wood coals in a wire basket, with “zarandear” meaning to shake or agitate. The basket is flipped and moved constantly over the coals to char the fish evenly.

Ingredient Notes

Guajillo chillies: One of the most common dried chillies in Mexican cooking, with mild to moderate heat, deep red colour, and a slightly fruity, tannic flavour. Toasting them dry in the pan before adding water is essential: it softens the leathery skin and develops the flavour. Available at specialty food stores, quality greengrocers, and some delis.

Maggi seasoning: A fermented seasoning sauce with a sharp, savoury flavour profile similar to soy sauce but with more acidity. It’s widely used in Mexican cooking as a condiment and marinade ingredient. Find it in the international foods aisle at most supermarkets or at Latin grocery stores.

Flathead fillets: A firm, white-fleshed fish that holds its shape well under direct high heat without flaking apart. Any firm white fish works as a substitute: barramundi, snapper, whiting, or ling are all good alternatives. Avoid delicate fish like flounder or sole, which will break apart in the basket.

Equipment

Chopping board
Chef’s knife
Medium saucepan
Blender
2 medium bowls
Pastry brush
Fish basket (or wire grill basket)
Charcoal BBQ or hot grill
Tongs

Ingredients

3 guajillo chiles
1 chipotle chilli
250ml (1 cup) water
3 cloves garlic
Juice of 1 lime
2 tbsp mayonnaise
1 tbsp soy sauce
2 tsp Maggi seasoning
40ml neutral flavoured oil
1 tbsp yellow mustard
800g flathead fillets
Sea salt, to season
toasted corn tortillas
Lime wedges
Salsa verde
700g (24.6 oz) can of tomatillos
1 jalapeño
2 large cloves garlic, peeled
1 bunch of coriander (cilantro)
juice of 1 lime
Sea salt, to season
Pico de gallo
½ white onion
2 Roma (plum) tomatoes
1 jalapeno chilli
1 tbsp chopped coriander
juice of 1 lime
sea salt, to season

Directions

Marinate fish
Deseed the chillies and discard the stems. Place the chillies in a medium saucepan and place over medium heat. Cook for 1-2 minutes until softened and toasted.
Add the water and garlic cloves, bring to a simmer and cook for 5 minutes. Remove from the heat.
Transfer to a blender with the lime juice and blend on low speed until a rough puree.
Add the mayonnaise, soy sauce, Maggi seasoning, mustard and oil. Season with some salt and blend again at a higher speed until smooth.
Transfer the marinade to a bowl and allow it to cool.
Brush the cooled marinade onto the fish fillets on all sides in a tray. Cover loosely with cling wrap and refrigerate for at least 20 minutes to marinate (reserve any excess marinade for the cooking).
Make Salsa Verde
Drain the tomatillos and place them in a blender. Slice the jalapeño and add to the blender along with the garlic, coriander, lime juice, and a pinch of salt.
Blend to your desired consistency, then refrigerate until ready to use.
Pico de gallo
Finely dice the white onion, tomatoes and jalapeño (deseeded optional). Combine in a medium bowl with the coriander, then stir through the lime juice and season with salt to taste.
Transfer to a serving bowl and refrigerate until needed.
Cook fish
Preheat a charcoal BBQ to hot.
Lightly grease a fish basket with some spray oil. Lay the marinated fish in the basket in a single layer. Brush with some more marinade, then close the basket up.
Place the fish over the hot coals and turn every 30 seconds, for 7-8 minutes, until nicely charred on both sides and cooked through.
Serve the fish in toasted corn tortillas with a squeeze of lime, the pico de gallo and salsa verde.

Zarandeado Fish Tacos

What is zarandeado?

Ingredient Notes

Equipment

Ingredients

Directions

Recipe notes

Chef Tips

FAQs