This grilled Zarandeado fish is a popular coastal Mexican dish made with a smoky, chile-based marinade that is brushed onto fish and grilled over an open flame. It’s bold, savory, and easy enough for weeknight grilling.
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About This Recipe
Zarandeado fish is a well-known grilled fish dish from the Pacific coast of Mexico. Traditionally, the fish is split open (butterflied), coated in a bold red chile sauce, and grilled over an open flame until smoky and charred. The signature zarandeado sauce is typically made with dried chiles, garlic, tomato, mayonnaise and spices, creating a deliciously creamy and smoky sauce that clings to the fish, beautifully.
When we visited Mexico, we tried zarandeado a few different ways—on snapper, shrimp, and even fillets. I ended up chatting with one of the chefs, who shared what goes into the sauce and how beloved this dish really is. It was hands down one of the most flavorful grilled meals we had on the trip.
Back home, I recreated it with my own little twist, adding a teaspoon of spicy jalapeño paste for extra kick—and grilled it on our Santa Maria-style grill, which lets us easily control the heat.
📋 Ingredients
- White Fish Fillets: I’m using halibut here because it’s buttery, firm, and holds up beautifully on the grill. Traditionally, zarandeado is made with a whole split snapper, but any firm white fish like sea bass, cod, or grouper works well too.
- Dried Guajillo Chiles: These mild, fruity chiles give the sauce its deep red color and rich flavor. I like to lightly toast them in a pan to bring out more smoky depth, and remove the seeds to keep the heat level mild.
- Garlic & Onion: Toasting them alongside the chiles adds a subtle char and sweetness that rounds out the sauce.
- Tomato Paste: I use tomato paste instead of fresh tomato for a more concentrated umami flavor. If you don’t have any on hand, sun-dried tomatoes would be a great substitute.
- Oregano: Fresh oregano from the garden adds a bright, earthy note, but dried works just as well. Use about 1 teaspoon of dried oregano, if that’s what you have.
- Lime Juice: A squeeze of fresh lime brings brightness and balance. Roll the limes first to help release more juice.
- Jalapeño Paste: If you like a little more spice, add a teaspoon of spicy jalapeño spread or Calabrian chilies, which adds the perfect amount of heat.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
This recipe is super flexible, so here are some ideas to play with:
- Try different dried chiles: Swap guajillo for chile de árbol (spicier) or ancho (earthier and slightly sweet).
- Switch up the protein: Snapper, sea bass, branzino, and even shrimp work beautifully.
- Adjust the heat: Leave out the jalapeño paste for a milder version, or add a few Calabrian chiles or chipotle in adobo for extra depth.
- Citrus options: Lime is classic, but lemon or even orange juice can add a softer citrus flavor.
- Savory twist: Some recipes include a touch of mustard in the sauce, try a teaspoon of Dijon or yellow mustard for an extra savory layer.
⏲️ Instructions
Toast the aromatics: In a skillet over medium heat, toast the garlic and onion and chilis until lightly charred about 3 to 4 minutes.
Make the sauce: Transfer the toasted aromatics to a food processor with the tomato paste, jalapeño spread, mayonnaise, oregano leaves, lime juice, and kosher salt. Blend until smooth.
Prep the fish: Pat the halibut fillets very dry with paper towels and brush both sides of the fish generously with the chile sauce.
Grill the fish: Preheat a grill to medium-high heat. Brush the grates with neutral oil. Grill the fish for about 4 to 5 minutes per side, until just cooked through and lightly charred.
📍 Recipe Tips
- Toast your aromatics: Lightly toasting the garlic, onion, and dried chiles brings out more depth and smokiness. Just be careful not to burn the chiles, as they can turn bitter quickly.
- Soaking is optional: If you want an extra smooth sauce or are working with very dry chiles, soak them in hot water for about 10 minutes after toasting. It helps soften them and makes blending easier.
- Make the sauce ahead: The zarandeado sauce can be made 1–2 days ahead and stored in the fridge. The flavors deepen as it sits, and it makes grilling day a breeze.
- Grill with care: Don’t crank the heat too high, this sauce can burn before the fish cooks through. Use medium or indirect heat, and raise the fish higher if you're able to.
- Buy quality fish: Choose fish fillets that are firm, vibrant, and smell clean and not fishy. Avoid anything with cracks or that falls apart easily.
Serving Suggestions
Zarandeado fish is often served with tortillas or a simple bright salad. Here are a few other suggestions.
- A bright lemon orzo salad with grilled corn.
- Warm corn tortillas and your favorite salsa (this grilled salsa would be perfect)
- Quick pickled onions (I used lime juice to pickle red onions for a pop of crunch and acidity)
- My grilled potato salad.
- Tangy Turkish sumac onions, not traditional, but the bright sumac flavors and citrus totally works here.
- A fresh summer cocktail, such as this passion fruit margarita or cucumber lychee mojito would be a refreshing addition.
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Grilled Zarandeado Fish with Smoky Chile Sauce
LittleFerraroKitchen.com
Ingredients
For the chile sauce:
- 1 teaspoon neutral oil
- 2 dried guajillo chiles stemmed and seeded
- 2 tablespoons tomato paste
- 2 garlic cloves peeled
- ¼ small onion roughly chopped
- 1 teaspoon jalapeño spread or Calabrian chiles
- 2 tablespoons mayonnaise
- 2 sprigs fresh oregano leaves removed
- Juice of 1 lime
- 1 teaspoon kosher salt
For the fish:
- 4 halibut fillets about 5 to 6 ounces each
- Neutral oil for brushing grill grates
- Salt to taste
To serve:
- Grilled lime halves or quarters
- Pickled red onions see note below
- Chopped cilantro or parsley
- Warm corn or flour tortillas optional
- Simple green salad or slaw optional
Instructions
- Toast the aromatics: Drizzle oil in a skillet over medium heat and toast the onion and garlic and chiles until lightly charred, about 3 to 5 minutes.
- Make the sauce: Transfer the chiles, garlic and onion to a food processor, along with the tomato paste, jalapeño spread, mayonnaise, oregano leaves, lime juice, and kosher salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Prep the fish: Pat the halibut fillets very dry with paper towels brush both sides of the fish generously with the chile sauce.
- Grill the fish: Preheat a grill to medium-high heat. Brush the grates with neutral oil or use a fish grill basket to prevent sticking.
- Grill the fish for about 4 to 5 minutes per side, depending on thickness, until just cooked through and lightly charred. Grill lime halves alongside, cut side down, until nicely charred.
- Serve: Transfer the grilled fish to a platter. Garnish with pickled red onions, chopped cilantro or parsley, and grilled limes.
Quick Pickled Red Onions
- Thinly slice one-half of a small red onion and toss with the juice of one to two limes and a pinch of salt. Let sit for 15 to 20 minutes while the fish cooks. The onions will turn bright pink and soften slightly.
Notes
- Toast your aromatics: Lightly toasting the garlic, onion, and dried chiles brings out more depth and smokiness. Just be careful not to burn the chiles, as they can turn bitter quickly.
- Soaking is optional: If you want an extra smooth sauce or are working with very dry chiles, soak them in hot water for about 10 minutes after toasting. It helps soften them and makes blending easier.
- Make the sauce ahead: The zarandeado sauce can be made 1–2 days ahead and stored in the fridge. The flavors deepen as it sits, and it makes grilling day a breeze.
- Grill with care: Don’t crank the heat too high, this sauce can burn before the fish cooks through. Use medium or indirect heat, and raise the fish higher if you're able to.
- Buy quality fish: Choose fish fillets that are firm, vibrant, and smell clean and not fishy. Avoid anything with cracks or that falls apart easily.
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