Rockfish Zarandeado
Recipe Author: Rocina Lizarraga
Hometown: Mazatlán, Mexico
While Pescado Zarandeado is often traditionally made with Huachinango, or red snapper, we chose to use a local species with very similar characteristics - rockfish! Local fisherman Randy Hupp uses rod and reel to bring in these deepwater fish. He catches enough to sell at the open-air Saturday market in San Diego, as long as the weather allows him to fish.
There are many different species of rockfish along the California Coast, but they generally all have firm, white, flaky flesh. It holds up well to grilling, and when using an instrument like the parilla zarandeadora, which is designed for open flames, the scales are left on the skin to keep the meat moist! Many species have beautiful red skin, which makes skin-on and whole-fish preparations very beautiful to the eye, as well as delicious and nutritious.
Zaraneado with tortillas, guacamole, beans and molcajete salsa. Photo by Rocina Lizarraga.
Ingredients
1 whole clean fish (we use rockfish, but red snapper or cabrilla would work well)
½ white or purple onion cut thin
1 tomato in round slices
1 green bell pepper sliced thin
2 tbsp dijon mustard
2 tbsp of olive oil mayonnaise
3 tsp soy sauce
Juice from 3 key limes
3 garlic cloves, finely diced
3 tbsp chipotle sauce (or powdered achiote)
Salt & pepper to taste
For the Guacamole:
1 ripe avocado
1 tomato finely diced
cilantro finely chopped
1/4 onion diced
Juice of 1 key lime
Salt & pepper to taste
Other side options for this dish are molcajete salsa and tortillas, rice and or beans. The zarandeado is a family course meal, can serve 4-6 people, depending on the size of the fish.
Rocina Lizarraga
Born and raised in Mazatlán northwest in the Mexican Ocean Pacific. I have been consuming sea food now and as part of my family culture and finances in my childhood. There is a long list of recipes for fish but this particular dish that in my hometown is called "zarandeado" because is turned several times on the grill pressed on an iron grill structure that clips the fish place cutted in a "butterfly style" to expose all the flesh of the fish including the skin.
The zarandeado is seasoned with a mixed sauce that flavors the veggies that add more flavor to the fish. The side dishes are optional and creates a nurturing opportunity to share a meal outdoors. The recipe can be done with curvina, red snapper or rockfish. Fish are part of my soul and when I cook it now reminds me about my mom and grandma's table full of family enjoying a meal and creating.
How to Prepare
Step 1
Cut the fish in butterfly style. If in the future you cook whole fish, when you clean it, you can use the viscera for compost.
Preheat the oven to 300 F / 150 C on roast mode.
Step 2
Make a sauce by blending the mayo, mustard and chipotle/achiote and set aside.
Step 3
Place cleaned fish on a cookie sheet over aluminum foil, meat down.
Spread some sauce on back, turn meat up and place the rest of the sauce over the meat. Sprinkle the garlic and soy sauce, place veggies on top , and sprinkle salt and pepper to taste.
Step 4
Fold aluminum foil sides in, creating a barrier for the juices.
Place in the oven for 40 minutes on roast setting to slightly crisp. Avoid the meat dehydrating by placing more sauce over the meat while cooking.
Step 5
For the guacamole: Peel the avocado, take the seed out, smash the pulp and mix with onions, cilantro, lime juice, and tomatoes. Season with salt and pepper, and serve.