After trying this recipe for Pescado or Zarandeado Fish you will find yourself with a new favorite dish. The flavors of this fish stand out more thanks to the orange slices that the fish carries on the lower part. This Zaranadeado Fish can be cooked cut open in a butterfly mode, seasoned with mayonnaise, mustard, butter, garlic and white wine. Undoubtedly, the mixture of these ingredients will give a special touch to this dish, which is typical to the Sinaloa style cuisine.



4 Servings
  • 2 beefsteak tomatoes cut into slices
  • 1 white onion cut into slices
  • 3 bell peppers of colors, cut into slices
  • 1/4 of cup of Maggi juice
  • 1/4 of cup of soy sauce
  • 1/4 of cup of English sauce
  • 1/2 cup of mayonnaise
  • 4 tablespoons of mustard
  • 1/2 cup of butter melted
  • 3 tablespoons of garlic finely chopped
  • 1/4 of cup of white wine
  • 1 red snapper or snapper, open and butterflied
  • enough of Sal Sol® Grill Sea Salt
  • enough of black pepper freshly ground
  • enough of lemon To accompany
  • enough of corn tortilla To accompany
  • enough of Arbol chili sauce To accompany


In a bowl place the tomato, onion, colorful peppers and marinate with maggi juice, soy sauce, English sauce and lemon juice for 10 minutes.
In another bowl mix the mayonnaise, the mustard, the melted butter, the garlic and the white wine, reserve.
On a board cut your fish and with the a knife opening it in the form of a butterfly, place the fish on aluminum foil and spread with the preparation of white wine. Season with the Sea Salt - Sal Sol® Grill and pepper to your taste. Cover with marinated vegetables.
Place the fish on a fish rack and cook over charcoal for 25 minutes until done. Serve along with with lemon, tortillas and chili arbol sauce according to your taste.