Name: Pescado Zarandeado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 large red snapper fillet (3 lbs) or 2 smaller fillets; 3 tablespoons mayonnaise; 3 tablespoons mustard; 2 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 1 tablespoon tomato paste; 1 lime, zested and juiced; 1 dried guajillo chile; 1 dried arbol chile; 3–4 garlic cloves; Salt and pepper, to taste; 2 cups water (for softening chiles)

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Pescado Zarandeado is a traditional Mexican grilled fish dish that’s smoky, spicy, and bursting with bold flavor. This version features red snapper marinated in a rich blend of dried chiles, lime, and umami-packed condiments, then grilled until perfectly flaky. It’s an impressive yet approachable recipe perfect for outdoor grilling season or a festive family meal.

Why You’ll Love This Recipe

This dish strikes the perfect balance between bold, spicy, and tangy. The chile-based marinade infuses the red snapper with deep Mexican flavor, while the grilling brings out a natural smokiness and keeps the fish moist and flaky. It’s a vibrant, authentic dish that’s surprisingly simple to prepare and delivers restaurant-quality results from your own grill.

Pescado Zarandeado

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red snapper fillet (or two smaller fillets)
mayonnaise
mustard
Worcestershire sauce
soy sauce
tomato paste
lime (zested and juiced)
dried guajillo chile
dried arbol chile
garlic cloves
salt and pepper

Directions

Soften the Chiles:
Bring 2 cups of water to a boil. Place the dried guajillo and arbol chiles in a bowl and pour the hot water over them to soak. Use a plate to keep them submerged if necessary. Soak for 10 minutes. Once softened, remove the stems and most of the seeds.
Prepare the Fish:
Rinse the red snapper under cold water and pat it dry with paper towels. Place on a large baking sheet. Use a sharp knife to cut shallow slits 1 inch apart across the top of the fish, being careful not to slice all the way through. Sprinkle with salt and set aside.
Make the Marinade:
In a blender, combine the softened chiles, mayonnaise, mustard, Worcestershire sauce, soy sauce, tomato paste, lime zest and juice, garlic, salt, and pepper. Blend until smooth.
Marinate the Fish:
Use a basting brush to generously coat the scored fish with the marinade, getting into the slits for full flavor. Let sit while you preheat the grill.
Grill the Fish:
Preheat your grill or smoker to 200°F. Carefully place the fish on the grates. Brush on additional marinade and grill for 18–20 minutes, or until the thickest part is firm and flakes easily. For smaller fillets, check around 12 minutes and continue cooking as needed.
Serve:
Remove the fish carefully from the grill and serve warm. Slice along the slits or portion as desired.

Servings and timing

Servings: 6 pieces
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Milder version: Omit the arbol chile for a less spicy marinade.
Add citrus: Add orange juice or zest for a slightly sweeter twist.
Use another fish: Try with tilapia, sea bass, or mahi-mahi for a variation in texture and flavor.
Finish with herbs: Garnish with chopped cilantro, parsley, or sliced green onions before serving.
Smokier flavor: Add a touch of smoked paprika or grill over wood chips for extra depth.

Storage/Reheating

To store: Store leftover fish in an airtight container in the refrigerator for up to 2 days.
To reheat: Gently reheat in a skillet over low heat or in the oven at 300°F until warmed through. Avoid microwaving, as it can dry out the fish.
To freeze: Not recommended, as grilled fish can lose its texture after freezing.

FAQs

What kind of fish is best for Pescado Zarandeado?

Red snapper is traditional, but sea bass, tilapia, or dorado (mahi-mahi) also work well.

How spicy is the marinade?

With both guajillo and arbol chiles, the spice level is medium to hot. Reduce or omit arbol chile for a milder version.

Can I make this without a grill?

Yes. You can roast the fish in a 400°F oven for 15–18 minutes, or until cooked through and flaky.

How do I know when the fish is done?

The fish is done when it flakes easily with a fork and is opaque in the center. Internal temperature should reach 145°F.

Can I marinate the fish ahead of time?

Yes, you can marinate it for up to 1 hour in the refrigerator before grilling for even deeper flavor.

Do I need to score the fish?

Scoring helps the marinade penetrate the fish and ensures even cooking, especially with thick fillets.

What should I serve with it?

Serve with tortillas, rice, grilled vegetables, or a simple green salad.

Can I use jarred chile paste instead of whole dried chiles?

You can substitute with a mild chile paste or adobo sauce, but the flavor will vary slightly.

What if I don’t have a blender?

Use a food processor, or finely mince the softened chiles and whisk all marinade ingredients together by hand.

Is this recipe gluten-free?

It can be made gluten-free by using tamari or a gluten-free soy sauce alternative.

Conclusion

Pescado Zarandeado is a show-stopping Mexican grilled fish recipe that’s packed with bold flavor and surprisingly simple to prepare. With its spicy chile marinade and perfectly grilled red snapper, it’s a dish that brings vibrant coastal cuisine to your table in just 35 minutes. Serve it with tortillas or rice and watch it disappear—this is a recipe worth repeating.