Also known as “shaken” fish, Pescado Zarandeado is traditionally prepared by flipping the fish back and forth over hot coals until cooked. Our delicious version features char-grilled red snapper brushed with a Mojo Verde on one side, and Mojo Rojo on the other.
Ingredients
- Mojo Verde
- 8 garlic, peeled
- 1/2 onion white, quartered, peeled
- 1 jalapeño pepper stem removed
- 1 cup Mayonesa con Limón
- 1/2 cup cilantro, fresh
- 1 tablespoon lime juice, fresh
- Mojo Rojo
- 1 cup Mayonesa con Limón
- 8 cloves garlic, peeled
- 1/2 onion white, quartered, peeled
- 1 each tomato medium, vine-ripened
- 1 tablespoon lime juice, fresh
- 2 tablespoons Ancho Chile Pepper, Ground
- Pescado Zarandeado
- 1 to 2 whole red snapper (4 to 6 pounds) skin-on, butterflied, pin bones removed
- salt
- Black Pepper, pure, Ground
Nutrition Information
(per serving)
Also known as “shaken” fish, Pescado Zarandeado is traditionally prepared by flipping the fish back and forth over hot coals until cooked. Our delicious version features char-grilled red snapper brushed with a Mojo Verde on one side, and Mojo Rojo on the other.
Instructions
Mojo Verde and Mojo Rojo
- Grill onion, garlic, jalapeño and tomato on grill pan over medium-high heat until softened and lightly charred on all sides.
- For the Mojo Verde, puree half of the charred garlic and onions, charred jalapeno, mayonesa, cilantro and lime juice until smooth.
- For the Mojo Rojo, puree remaining half of the charred garlic and onion, charred tomato, lime juice and Ancho chili.
Pescado
- Brush fish with oil and season with salt and pepper on both sides.
- Place skin-side down in grill basket. Brush one half of the butterflied fish with Mojo Verde. Brush the other half with Mojo Rojo. Grill over medium-high heat, just until skin is lightly charred.
- Flip fish and grill skin-side up, brushing with some of the remaining Mojo. Grill until fish is cooked through and flakes easily.
Service
- Plate fish, skin-side down, brushing with additional Mojo just before serving.
