Mexican Grilled Pescado Zarandeado on Arteflame Grill

Introduction

Pescado Zarandeado is a classic Mexican grilled fish dish bursting with smoky, spicy, and citrusy flavors. Using the Arteflame Grill, we achieve a perfect sear on the center grate at 1,000°F before finishing the fish on the flat cooktop for juicy tenderness. The open-fire cooking infuses incredible depth into the fish while keeping it crispy on the outside. Get ready to take your grilling to the next level!

Ingredients

• 1 whole fish (snapper or sea bass), cleaned and butterflied
• 3 tablespoons adobo sauce
• 2 tablespoons lime juice
• 2 tablespoons melted butter
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 tablespoon chopped cilantro
• 1 sliced lime (for garnish)
• Warm corn tortillas (for serving)
• Grilled vegetables (optional)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood on top of the napkins.
4. Light the paper on fire and let the grill heat for about 20 minutes.

Step 2: Prepare the Marinade

1. In a small bowl, mix the adobo sauce, lime juice, melted butter, paprika, salt, pepper, garlic powder, cumin, and oregano.
2. Brush both sides of the fish generously with the marinade.

Step 3: Sear the Fish on the Center Grate

1. Place the fish skin-side down on the center grill grate over high heat (1,000°F).
2. Sear the skin for 2-3 minutes until crispy.
3. Flip the fish and sear the flesh side for another 2-3 minutes.

Step 4: Finish Cooking on the Flat Griddle

1. Move the fish to the flat griddle cooktop, placing it near the center for higher heat.
2. Cook for another 8-10 minutes, flipping once, until the internal temperature reaches 130°F.
3. Remove from the grill when the internal temperature is about 115°F to allow carryover cooking.

Step 5: Serve

1. Garnish with chopped cilantro and lime slices.
2. Serve with warm corn tortillas and optional grilled vegetables.

Tips

• Use a whole fish to maximize flavor and juiciness.
• Let the fish rest for 5 minutes before serving.
• Grill vegetables on the Arteflame griddle while the fish cooks.
• Marinate the fish for at least 30 minutes for deeper flavor.

Variations

1. Spicy Pescado Zarandeado: Add 1 teaspoon cayenne pepper to the marinade for extra heat.
2. Citrus Infused: Substitute lime juice with a mix of orange and lemon juice.
3. Garlic Butter: Add an extra 2 tablespoons of melted butter and minced garlic.
4. Herb-Crusted: Mix fresh chopped parsley, thyme, and rosemary into the marinade.
5. Smoky Chipotle: Add 1 tablespoon of chipotle paste for an extra smoky kick.

Conclusion

Grilling Pescado Zarandeado on the Arteflame Grill delivers unbeatable flavor, crispy skin, and juicy flesh. The unique reverse searing method locks in flavors while achieving the perfect texture. Enjoy this delicious Mexican-inspired smoky grilled fish with fresh tortillas and grilled sides for an unforgettable meal.

Best Pairings

• Grilled corn with butter and chili powder
• Mexican-style rice
• Avocado salad with fresh tomatoes
• Chilled horchata or a cold Mexican beer