Grilled Redfish Zarandeado
Test out our new fish basket with this flavorful grilled fish courtesy of Chef Fermín Nuñez.
grilling | fish | salsa
Grilling up a whole fish is always impressive. With our Fish Basket, you don’t have to worry about the delicate flesh sticking to the grill. Designed in partnership with Chef Fermín Nuñez of
, this stainless steel basket can handle the heat of both a professional kitchen and your backyard grill. Zarandeado means “shaken”, which refers to shaking or flipping fish back and forth, which is made simple by our sturdy handle. This recipe pairs perfectly with the Medina sisters’
, but feel free to use your favorite tomatillo-based green salsa.
If you can’t find redfish, grouper or rockfish are good substitutes. Additionally, if butterflying a whole fish is outside your comfort zone, feel free to use skin-on fillets.
For the Marinade:
grams dried guajillo chiles (1 ounce, about 4)
grams dried pulla (aka puya) chiles (0.3 ounce, about 4)
gram dried chile de arbol (0.1 ounce, about 2)
grams high quality olive oil, such as Graza (about ⅔ cup)
grams red onion, thinly sliced (0.5 ounce, 3 tablespoons)
grams annatto seeds (0.4 ounces, 1 tablespoon)
grams red onion, roughly chopped (0.5 ounce, 3 tablespoons)
grams garlic (about 1 clove)
grams white distilled vinegar (1 ounce, about 2 tablespoons)
For the Fish:
whole redfish (or rockfish or grouper), 1 ¼–1 ½ pounds, butterflied and head on (or 2 8-ounce skin-on fillets)
Nonstick cooking spray or neutral vegetable oil, for grilling
Tomatillo salsa, for serving
To make the marinade, stem and deseed the guajillo, pulla, and chile de arbol (discard stems and seeds). Place chiles in a large bowl and fill with warm water to just cover. Let soak until completely soft, 15–20 minutes.
Heat olive oil in a
over medium-high and add the sliced onions. Fry until crispy, then transfer onions to a paper towel-lined plate and allow oil to cool slightly in Pan.
Pour half of the oil into a bowl to reserve for marinade. Heat remaining oil over medium-low and add annatto seeds. Cook until the oil is fragrant and turns an orange-red color, 2–3 minutes. Remove from heat and let cool.
Transfer cooled annatto oil mixture, raw and fried onions, and garlic to a blender and blend until smooth. Drain chiles and discard soaking liquid. Add chiles and vinegar to blender and purée. Slowly stream in the remaining oil from frying the onions and blend until smooth. Taste and season with salt. Makes about 1 cup and will keep in the fridge for up to 3 days.
Prepare a grill for high heat. Spray both sides of the Fish Basket with non stick cooking spray, or brush with vegetable oil. Brush marinade over the butterflied flesh of the fish (not the skin).
Grill fish starting skin-side down, until the edges of the flesh of the fish start to become white and the flesh becomes firm, about 5 minutes. Flip to flesh-side down and cook until flesh is opaque and flaky, 3–5 minutes more. Carefully remove from fish basket and serve skin-side down with your favorite tomatillo salsa.