Zarandeado Fish Tacos

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Zarandeado Fish Tacos

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.

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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

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

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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.

Notes

Chef Tips

Toast the chillies before adding water

Dry-toasting the guajillo and chipotle chillies in a hot pan before adding the water is what develops their depth of flavour. You want them softened and starting to blister but not burnt. Burnt chilli will make the marinade bitter. One to two minutes over medium heat, moving them constantly, is enough.

Use a fish basket for even charring

A fish basket is what makes zarandeado-style cooking work. It holds the fillets flat and lets you flip the fish quickly every 30 seconds without the risk of it breaking apart on the grill. If you don’t have one, use a well-oiled flat grill grate and a wide spatula, but be prepared for a more difficult flip.

Storage

Store the components separately in airtight containers in the fridge for up to 3 days. Once assembled in tortillas, eat immediately.

FAQs

Can I marinate the fish for longer than 20 minutes?

Up to 3-4 hours is fine, but don’t go beyond that. The acid in the lime juice will start to break down the fish proteins if left too long, giving the outside a chalky, pre-cooked texture before the fish even hits the grill.

Can I cook this without a charcoal BBQ?

Yes. A hot grill on a gas BBQ works well, or cook the fish on a tray under a hot grill (broiler) in the oven, turning halfway through. You won’t get the same smokiness but the marinade carries enough complexity that it’s still a great result.

Can I substitute the guajillo and chipotle chillies?

Guajillo can be replaced with ancho chillies, which are milder and sweeter. Chipotle can be swapped for a teaspoon of smoked paprika plus a small amount of fresh red chilli. The flavour profile will shift but the dish still works.