Recipe: “Zarandeado” Style Whole Pink Snapper

 “Zarandeado” Style Whole Pink Snapper

Compliments of Four Seasons Punta Mita Executive Chef Philippe Piel







1 each whole red snapper (1 kilo) Cleaned, boneless, butterfly

20 cl  olive oil

To taste  salt and pepper

1 each  avocado

12 each flour tortillas

4 each lime

Chayote Slow

1 each chayote

1/8 each onion red

1 each carrot

1 tbsp cilantro, chopped

1 each lemon

1 tbsp olive oil

To taste salt and pepper

Zarandeado Marinade

50 gms ancho

50 gms chile guajillo

50 gms  chile pasilla

200 gms achiote paste

4 each garlic cloves

80 gms onion white

1 liter orange juice

1 liter basic tomato sauce

To taste salt and pepper

Finishing chipotle mayonnaise

175 gms mayonnaise

12 gms  chipotle paste

5 gms lime juice

A touch honey


  • For the Zarandeado Marinade, remove the seeds and stems from the dry chiles.
    In a dry pan, toast each of them until fragrant and place them in a
    blender. Blend on high with orange juice and achiote paste. In a cooking
    pot, sauté the garlic and onion with a bit of oil until well caramelized.
    Add the chile paste, tomato sauce and cook for an hour to reduce. When
    cooked, blend the sauce, strain it well, chilled and reserve in the
  • For the chayote slow, cleaned, peeled and washed the chayote, carrot and red
    onions. Cut in a thin julienne, add chopped cilantro, lime juice and olive
    oil. Seasoned to taste.
  • For the fish, cleaned it well, cut the fins, remove the bones and butterfly it.
  • Season the red snapper with salt, grounded black pepper an olive oil. With a
    brush cover the fish with the zarandeado sauce, place the fish on a grill
    basket. Cook the fish on a charcoal and wood grill. When almost done, add
    a bit of the chipotle mayonnaise.
  • Serve the fish with avocado, lime wedges, flour tortillas and the chayote slow.