Pescado Zarandeado

🛒 Ingredients

• Red Snapper (or similar firm white fish) 300 g · 249 kcal
• Lime juice 15 g · 3 kcal
• Orange juice 15 g · 7 kcal
• Garlic, minced 5 g · 7 kcal
• Mayonnaise 20 g · 136 kcal
• Dijon Mustard 5 g · 3 kcal
• Soy Sauce 12 g · 7 kcal
• Worcestershire Sauce 9 g · 10 kcal
• Ancho Chile (rehydrated, seeded) 6 g · 20 kcal
• Guajillo Chile (rehydrated, seeded) 5 g · 16 kcal
• Chipotle Chile in Adobo 5 g · 7 kcal
• White Onion, chopped 13 g · 5 kcal
• Olive Oil 7 g · 60 kcal
• Cilantro, chopped 3 g · 1 kcal

👨‍🍳 Instructions

1. To prepare the marinade, rehydrate ancho and guajillo chiles in hot water for 15-20 minutes until soft; then deseed and blend them with chipotle in adobo, lime juice, orange juice, garlic, mayonnaise, mustard, soy sauce, Worcestershire sauce, and a pinch of salt and pepper until smooth.
2. Butterfly the red snapper, leaving the skin on and bones largely intact for grilling, or use thick fillets. Generously coat both sides of the fish with the prepared marinade.
3. Preheat a charcoal grill to medium-high heat, ensuring one side is hotter than the other. Place the fish on a zaranda (fish grilling basket) or directly on the oiled grates, skin-side down first on the cooler part of the grill.
4. Grill the fish for 15-25 minutes, flipping it carefully if not using a zaranda, and basting with leftover marinade and oil occasionally. Move to the hotter side for a few minutes at the end for charring, ensuring internal temperature reaches 145°F (63°C).
5. Once cooked, transfer the Pescado Zarandeado to a serving platter. Garnish with chopped white onion, fresh cilantro, and lime wedges.