Pescado Zarandeado (Zarandeado Style Fish)


One of the things that my family know how to do very well is a BBQ, beef, seafood, fish, you name it, we’ll do it in a BBQ. My dad was a complete and utter fun of them and he used to put so much effort into them, if we were going to have a BBQ with beef, he used to prepare everything so thoroughly and if we were going to have a “Mariscada”, well, it was just wonderful! and this recipe, Zarandeado Style fish, has been always in our seafood/fish BBQs. Traditionally this recipe is done on a charcoal grill in the garden, but I did mine in the oven or you can also do it on a frying pan and as I said, this is my family’s recipe, so it changes slightly from the traditional Zarandeado fish recipe.

For this recipe I used two whole sea bass, but if you are catering for a larger crowd, you can always use any larger white meat fish, like a large cod or haddock, I also add a bit of coriander to mine and a slice of lemon, but it is  not necessary as my family recipe only goes with tomato, onion and green pepper.

The Zarandeado Style fish is a recipe from the north of Mexico, a place call, Nayarit, but Sinaloa, another state in the north of Mexico, has adopted the recipe as well, so my recipe comes from Sinaloa because my mum was born there, but in my family we tent to add white wine to make the fish even more tastier and also because in Baja California, the state where I am from, we have one of the most important wine regions in Mexico, Valle de Guadalupe.

The fish you see below was made last summer by my brother-in-law when we went to Ensenada for our summer holidays. That day we had a Mariscada and one of the dishes was Pescado Zarandeado.

Serves 4

Prep 15 min

Cook 20 min


  • 4 whole sea bass, descaled, gut, no heads and butterfly
  • 2 large tomatoes thinly sliced
  • 1 medium onion thinly sliced
  • 1 green pepper julienne
  • 4 tbsp Dijon mustard
  • 4 tbsp butter
  •  salt and pepper to taste
  • 1 cup dry white wine


Ask your fishmonger to clean and butterfly your fish, then stuff the fish one by one with the vegetables.

Add 1 tbsp butter and mustard to each fish and a splash of dry white wine. Season with salt and pepper.

Wrap them individually in aluminium foil and add a splash of dry white wine.

Place them in a preheat oven to 190 ℃, 170 ℃ fan or gas mark 5 or place the parcels on a preheat frying pan. Cook for around 15 to 20 min.

Have them with some Mexican rice or potatoes.



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