Beachside Snapper

Name: Beachside Snapper
Prep time: 30 min
Cook time: 30 min
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); 10 to 12 corn tortillas (homemade or store bought); 2 or 3 limes (quartered); Your favorite hot sauce

Pescado Zarandeado

Recipe Yield

4 to 6 servings

Cooking time

1 hour

Rate this recipe

4.80 from 5 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

35comments inBeachside Snapper

Jewel

Apr 02

Hi Pati! I was thinking of doing the snapper in banana leaf or maybe on cedar planks. How do you think this would be for this recipe?

1. Pati Jinich
  
  Apr 10
  
  I am a big fan of cooking with banana leaves Jewel, let me know how it comes out if you go for it 🙂
  
Mathew

Jan 25

Where do you get your Mexican oregano

1. Pati Jinich
  
  Jan 27
  
  Hispanic or Latin markets normally have it Mathew 😉 I brought some dried from Nuevo Leon in Mexico though 🙂
  
  1. Anonymous
    
    Feb 15
    
    Here in Albuquerque, NM, most supermarkets sell Mexican oregano.
    
Gloria

Feb 03

The best one yet

1. Pati Jinich
  
  Mar 13
  
  Yay!
  
Angel Mitts

Nov 02

Hey Patti, I have no access to whole fish and want to know good substitutes/ fillets I could use instead. Thank you
Love the show

1. Pati Jinich
  
  Jan 02
  
  Snapper fillets work, as well as tilapia, cod or any white sturdy fish. Enjoy it Angel!
  
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
  
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!
  
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!
  
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!
  
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!
  
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!
  
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.
    
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 😉
  
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 😉
  
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!
  
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 http://patijinich.com/pati_2020/beachside-snapper/
  
  1. Nia
    
    Dec 07
    
    Thanks so much, Pati!
    
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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