Pescado Zarandeado (Grilled Fish with Chilli and Citrus Marinade)
Why this recipe works
- Bold marinade: Citrus juice, guajillo chilli, garlic and oregano give mild white fish a smoky, tangy and savoury coating.
- Fast cooking: Using fillets instead of a whole fish keeps the method quick while still allowing the surface to char under the grill.
- Fresh contrast: Cabbage and avocado balance the hot, seasoned fish with crunch, creaminess and freshness.
Get the most out of this recipe
Adjust the heat
- For gentler heat: Use mild chilli powder in place of guajillo, or reduce the chilli slightly while keeping the citrus, garlic and oregano for flavour.
- For more heat: Add a hotter chilli powder alongside the guajillo, rather than replacing it completely, so the marinade keeps its rounded smoky character.
Authenticity notes
- Fillet-friendly version: Traditional pescado zarandeado is often made with whole or butterflied fish cooked over fire; this version uses fillets under a hot grill for a quicker everyday approach.
- Fresh sides: Cabbage, avocado and extra lime are natural partners for the smoky fish, adding crunch and acidity without weighing the dish down.
Texture tips
- Keep the fish juicy: Pat the fish dry before marinating, then baste partway through cooking so the surface stays seasoned without steaming.
- Watch thinner fillets: Thin pieces cook very quickly, so start checking early and remove them once the flesh is opaque and flakes easily.
Ingredient notes
- Guajillo chilli: Guajillo brings mild to medium heat with a fruity, smoky depth; mild chilli powder works in a pinch but gives a less distinctive flavour.
- Choosing the fish: Use a firm white fish fillet that can handle grilling and basting without falling apart too quickly.
Equipment you'll need
Ingredients
Instructions
- Heat the grill to high and set a shelf about 10 to 12 cm from the heat. Line a baking tray so it is easy to clean, if you like. Finely grate the garlic into a mixing bowl.
- Juice the orange and limes into the bowl, then whisk in the guajillo chilli powder, dried oregano, fine sea salt, and vegetable oil. Reserve about one third of the marinade in a separate bowl for basting. Taste the remaining marinade and adjust with a pinch more salt if needed.
- Pat the fish dry and place on the baking tray. Spoon over the larger portion of marinade, turning to coat, then leave for 10 minutes while you prepare the sides. Keep the reserved marinade at room temperature for basting.
- Thinly shred the green cabbage and slice the avocado. Toss the cabbage with a squeeze of lime from one of the juiced halves if you have any left clinging to it, and a small pinch of salt. Set the cabbage and avocado aside for serving.
- Grill the fish for 4 to 6 minutes, until lightly charred at the edges. Brush with some of the reserved marinade, then grill for 3 to 5 minutes more, until the fish flakes easily and is opaque throughout. If the surface colours too quickly, move the tray down a shelf.
- Rest the fish for 1 to 2 minutes, then serve with the cabbage and avocado on the side. Spoon over any remaining reserved marinade as a final baste. Serve straight away while the fish is hot and juicy.
Recipe notes
Tips
- For the best char without drying the fish, keep the grill very hot and cook the fillets close to the heat, basting once halfway through.
- If using thinner fillets, start checking at 3 minutes per side; the fish is ready when it flakes easily and turns opaque.
- If you are pregnant, elderly, immunocompromised, or serving young children, make sure the fish is cooked until piping hot throughout.
Substitutions
- Replace orange with 200 ml orange juice for a quicker marinade.
- Replace guajillo chili powder with mild chili powder for a similar heat level with a slightly different flavour.
- Replace vegetable oil with olive oil for a fruitier finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a baking tray under a medium grill until piping hot, or flake cold fish into the cabbage for a salad-style leftover.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Fish
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