Charred Achiote Grilled Snapper — Pescado Zarandeado
Nayarit grilled whole snapper or fillet butterflied and marinated in achiote, garlic, soy, lime, and chiles, grilled until charred and smoky, served with rice, charred onion, salsa Huichol, and tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 2 guajillo chiles 5 minutes in hot water, drain. Blend with achiote paste, minced garlic, lime juice, orange juice, soy, Worcestershire, 2 tbsp oil, oregano, pepper, and 1 tsp salt until smooth. Divide snapper fillets between two plates and coat each with marinade, rest 15 minutes. Toast 4 chiles de arbol in a dry pan 20 seconds, blend with minced garlic, vinegar, lime juice, and salt to taste; reserve. Toast rice in 2 tbsp oil 2 minutes, add stock and 0.5 tsp salt, bring to boil. Toss onion rings with oil and salt.
Simmer
Reduce rice to low heat, cover, cook 14 minutes until tender and liquid absorbed. While rice cooks, heat grill pan to medium-high 5 minutes until smoking.
Grill 1
Place snapper fillets skin-side-down on grill, cook undisturbed 5 minutes until skin is deeply crisp with char marks and flesh is half-cooked. Flip carefully, grill flesh-side 3 minutes until just cooked through and lightly charred.
Grill 2
Grill onion rings alongside fish the final 4 minutes, turning once, until softened and blackened in patches. Char tortillas 20 seconds per side over the grill.
Plate
Arrange rice on two plates with snapper skin-side-up alongside. Top with charred onion rings, red onion, avocado slices, and cilantro. Serve with salsa Huichol, tortillas, and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.