Recipe: Pescado Zarandeado

For those of you who have enjoyed (and even those who haven't) the wonderful Pescado Zarandeado at one of the Tino's restaurants in Puerto Vallarta, here is a link to Rick Bayless' website, which presently offers a recipe for this dish. He specifically refers to Tino's, and indicates that he believes he has closely replicated Tino's version of the dish, except that he has replaced the achiote with ancho chile puree.

Pescado Zarandeado


And from Steve Z's PV post, a description and picture of this dish:

stevez wrote:The best dinner I had the whole time I was in P.V. was at Tino’s, a little seafood shack in Pitiyal, a town located just inland from Puerto Vallarta proper. This town is off the beaten tourist track and is where I saw Pollo Campero. . .

I ordered pescado zarandeado, which is a whole snapper that has been filleted so that you get the two filets, but the backbone portion is included as well. The fish is coated with a chile/achiote marinade and then cooked over an open fire. This was the single most delicious dish I had all week. Even the Chow Poodle agreed. We made a pact to return to Tino’s before the week was out, but we never made it back. If you find yourself going to Puerto Vallarta, Tino’s is a must try!

Tino’s Pescado Zarandeado

Thanks BR! Guess what I'm having for dinner?

stevez wrote:Thanks BR! Guess what I'm having for dinner?

I spent my day searching for the perfect fish rack at both Home Depot and Maxwell Street Market . . . couldn't find it. But I'm sure it can't be that hard to find. Anyway, I'm very much looking forward to making this too.

It turns out that I am going to have to wait to make this until I get back from an upcoming road trip. I'll definitely post a full report when I finally get a chance to make this.

Brad, do you have the recipe? The link's dead.

https://www.rickbayless.com/recipe/fish-zarandeado/

Many thanks. Still have some chile de arbol oil stevez brought me from the original Tino's, and dinner last pm sparked my itch to slather it about.

Contramar in CDMX has their signature snapper which does 1/2 adobo-y chile and 1/2 chimichurri:



https://www.youtube.com/watch?v=3RPx2XoedJ8