Beachside Snapper

tomatolimetortilla

Beachside Snapper

Beachside Snapper

Pescado Zarandeado

Recipe Yield

4 to 6 servings

Cooking time

1 hour

Rate this recipe

4.5 from 4 votes

Ingredients

  • 4 1/2 to 5 pounds whole red snapper split in half and deboned, with the skin left on
  • 1 ripe tomato
  • 1/2 white onion peeled and quartered
  • 6 garlic cloves unpeeled
  • 2 fresh Anaheim chiles
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup mayonnaise
  • 2 tablespoons Mexican crema
  • 3 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for brushing the aluminum foil
  • 1 red bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 yellow bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 green bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1/2 red onion peeled, slivered

To serve:

  • 10 to 12 corn tortillas homemade or store bought
  • 2 or 3 limes quartered
  • Your favorite hot sauce

To Prepare

  • Preheat the broiler. Cover a baking sheet with foil. Place the tomato, white onion, garlic and Anaheim chiles on the baking sheet and roast under the broiler for about 10 minutes, turning the vegetables halfway through, until charred and the tomatoes have begun to release their juices. The garlic will probably be done before the other vegetables. Remove them from the heat when charred. Alternatively, you can char everything on a preheated comal, skillet or griddle set over medium-low heat, or on a grill. Remove from the heat.
  • Transfer the Anaheim chiles to a bowl and cover tightly or to a plastic bag, and seal. Allow to sweat for 10 minutes, then peel, stem and seed. Peel the garlic when it’s cool enough to handle.
  • Place the roasted vegetables, including any juices from the baking sheet or bowl, in a blender. Add the lime juice, mayonnaise, crema, mustard, Worcestershire sauce, soy sauce, butter, salt and pepper. Puree until completely smooth.
  • Position the rack in the middle of the oven and preheat to 450°F. Cover a large baking sheet with aluminum foil. Brush the foil with vegetable oil.
  • Rinse the fish fillets, pat dry, and place skin side down on the baking sheet. Reserve 1/2 cup of the sauce and spread the rest very generously over the fish, creating a very thick layer.
  • Bake the fish anywhere from 20 to 30 minutes –- depending on the thickness of the fish, until the fish is cooked through and flakes easily when poked with a fork, and the sauce is nicely browned and a little crusty on top.
  • Meanwhile, preheat a comal over medium heat, and in a medium bowl combine the bell peppers, slivered red onion and reserved sauce. Toss well.
  • Heat the corn tortillas on the hot comal for about a minute per side, or until they are heated through and beginning to speckle and very lightly toast on both sides. Place in a tortilla warmer or wrap in a clean kitchen towel.
  • Place the bell pepper/sauce mix and the tortillas on the table along with the quartered limes and your favorite hot sauce.
  • Bring the fish to the table as soon as it is ready. Let everyone assemble their tacos with a piece of fish, the peppers and sauce, a squeeze of lime and hot sauce to taste.

Comments

26comments inBeachside Snapper

  1. Hilda

    Jul 11

    In this episode you used this small manual wooden grinder I wanted to know where you got it. I will be making the fish this week I hope it comes out good.

    1. Pati Jinich

      Jul 21

      Hi Hilda, it is a Chiltepin Grinder that I got in Mexico, but you can also find it online, here a link for you, thanks! https://www.amazon.com/s?k=chiltepin+grinder&ref=nb_sb_noss_1

  2. Juanita Carter

    May 01

    Can’t wait to put this in my mouth.

    1. Pati Jinich

      May 10

      Hope you will like it Juanita, it is really delicious!

  3. STEFAN A ASPARUHOV

    Apr 05

    Love your show; I am learning so much;
    Thanks Pati for sharing your knowledge
    Best Wishes Stefan

    1. Pati Jinich

      Apr 11

      Thanks so much Stefan, have a great Sunday!

  4. Grace

    Feb 20

    Hi Pati!
    Who would have thought mayonnaise was such a game changer! I can’t wait to try this.
    Thank you for the inspiration.

    1. Pati Jinich

      Mar 07

      Hope you love this Zarandeado as much as I do Grace, my pleasure!

  5. Sergio

    Jan 24

    Hey pati, love the show and I love how your respond to the comments left here. Just watched the show and the snapper looks delicious. I am curious as to what was the hot sauce you use to top the tacos?

    1. Pati Jinich

      Feb 01

      Thanks for the kind words Sergio 😉 The sauce for the Zarandeado is a mix of bell peppers, slivered red onion and some of the same sauce that I used to marinate the fish. Saludos!

  6. Bernadine

    Jan 21

    Hi Pati, thank you so much for your response.
    Substituting the cod fillets for this recipe was delicious!
    I’ll keep this recipe in my arsenal. 😉
    Hopefully I’ll be able to get a whole snapper and have it that way.
    I’m watching your episode making shrimp matcha. I’m trying to eat more seafood so I’m going to try this next!!
    Wishing you and your family all good things,
    -Bernadine

    1. Pati Jinich

      Feb 10

      So glad you loved the cod Zarandeado style Bernardine 🙂 Enjoy the shrimp machaca!

  7. Bernadine

    Jan 16

    Hi Pati,
    I love watching your shows!
    I’m thinking of making the sauce and the salad but using cod fillets.
    Have you used this recipe with other fishes?
    I’ll let you know how it turns out. It certainly looks and sounds delicious with the snapper.

    1. Pati Jinich

      Jan 17

      Cod will be yummy with this sauce Bernardine, looking forward to your feedback 😉

      1. Bernadine

        Jan 25

        Hi Pati. This recipe was delicious with the cod fillets.
        I guess this recipe can be used with any white firm fish.
        I will keep use this recipe and use it often. I’m trying to eat more fish and this is so tasty!
        Thank you so much. Take care.

  8. Veronica Soria❤

    Jan 09

    Thank you for your wonderful delicious Recipes Pati.❤I will surely try this one soon. Today January 9 2021 I saw you on create channel and saw this recipe that im anxious to try. Blessings and once again Thank you for sharing all your recipes❤🙏.

    1. Pati Jinich

      Jan 10

      You are incredibly kind Veronica, thanks for the support. Hope you have the chance to make the Zarandeado and love it as much as I do 😉

  9. Cindy Guzman

    Dec 31

    Gracias Pati por compartir la receta. Ayer vimos el episodio en KBTC y me animo y inspiro en intentarlo justo para nuestra cena de bienvenida al año nuevo insulso añadí colas de langostas. Sobra en decir que le encanto a mi familia. Gracias de nuevo por compartir sus recetas, fácil de seguir y por incluir las instrucciones.

    1. Pati Jinich

      Jan 06

      Mil gracias Cindy, que gusto que les haya gustado este pescado zarandeado, que rico con las langostas! Un abrazo y Feliz 2021 😉

  10. Aga

    Dec 06

    I just made this and my husband said this is the best fish taco he has ever had! I didn’t use all the marinade for the salad and I didn’t put butter in it at all, but it was still amazing. Thank you Pati!

    1. Pati Jinich

      Dec 09

      So glad you guys enjoyed this recipe Aga, thank you!

  11. Nia

    Dec 05

    Where is the recipe for the salad that accompanied the fish?

    1. Pati Jinich

      Dec 06

      Hi Nia, it is just a relish to top the fish in the tacos, I just used 1 green, 1 orange and 1 yellow bell peppers, half a purple onion and dress it with the same marinade I did the fish. The recipe is included in the description of the Zarandeado recipe, here https://patijinich.com/pati_2020/beachside-snapper/

      1. Nia

        Dec 07

        Thanks so much, Pati!

  12. Anne

    Nov 23

    Hi Pati: I love this way of preparing red snapper, the sauce is great. My fishmonger split and deboned the snapper and I used the head and backbone for fish stock. The fish remained so moist and tender in the oven and I will always prefer this sauce to “tartar sauce” in the future. If I had not seen your program I would not have tried to cook snapper this way, so many many thanks to you for sharing your knowledge and your skills in your fresh and delightful presentation.

    1. Pati Jinich

      Dec 02

      Thanks so much Anne, you are very kind! Love that you enjoyed the Zarandeado, it is so moist and delicious, one of my favorites 😉

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