🔥 Del mar a la parrilla 🐟 3 cortes, 3 pescados, 1 receta EXPLOSIVA de ZARANDEADO 🍽️

🚀 Have you ever wondered which is the perfect fish for a real zarandeado? 🐟 Today I bring you three cuts, three flavors, and one marinade that changes EVERYTHING 🔥. But be careful... one of these fish will surprise you 😱. This recipe isn't just food... it's an experience from the sea straight to the grill! Ingredients Fish for Shaking MARINADE 400 g tomato 15 g (4 pcs) guajillo chili 10 g (1 pc) pasilla chili 130 g (1/2 pc) white onion (2 cloves garlic) 10 g ½ cup cilantro salt and pepper to taste ½ tablespoon garlic with fine herbs (7.5 ml) 1 tablespoon La Negra sauce 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon magui 150 g mayonnaise 50 g mustard Step 1: The Fish We will use 3 types of fish: Snapper Corvina Cabrilla The fish must be a specific size. It is recommended that it be 1 kg or more. A half kilo of whole fish is enough for one person, so a 2 kg fish is enough for 4 people. We'll cut the fish down the center to expose the flesh and remove the backbone. We'll make some elongated cuts to allow two things to penetrate properly: the marinade and the heat that will cook it. History Zarandeado fish is a traditional recipe originating from the Mexican Pacific coastal region, especially the states of Nayarit and Sinaloa. Its history is deeply tied to fishing communities that sought a tasty and practical way to cook fresh fish directly on the beach or along riverbanks. 🐟 Origin and History: The term "zarandeado" comes from the use of a handmade device called a zaranda, or metal grill, that allows the fish to be grilled over charcoal, turning it over without it falling apart. It is believed that this technique was influenced by indigenous cooking methods over embers, combined with the arrival of ingredients brought by the Spanish, such as achiote, vinegar, and spices. The dish used to be prepared with snapper, red snapper, or sea bass, butterfly-cooked, marinated, and slowly cooked over wood or charcoal embers, giving it its characteristic smoky aroma. In many places, such as San Blas (Nayarit) or Mazatlán (Sinaloa), it is considered an emblematic dish of local identity and is often accompanied with tortillas, rice, salsas, and salad. 🌶️ The Adobo: Over time, families and cooks have developed their own secret adobo recipes, some with sweet notes, others spicy, but the base usually includes guajillo chili, garlic, lemon, oil, spices, and sometimes soy sauce or mustard. Today, zarandeado fish is a symbol of family togetherness, outdoor cooking, and regional pride of the Mexican Pacific. Would you like me to write a short, engaging story to tell in your YouTube video? Step 2: The Adobo. We'll use the ingredients for the marinade: there are 14 ingredients, you can omit one or two if you don't have them. 400 g tomato 15 g (4 pcs) guajillo chili 10 g (1 pc) pasilla chili 130 g (1/2 pc) white onion (2 garlic cloves) 10 g ½ cup cilantro salt and pepper to taste ½ tablespoon garlic with fine herbs (7.5 ml) 1 tablespoon La Negra sauce 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 tablespoon magui 150 g mayonnaise 50 g mustard Deseed the chilies and cook them with the garlic. Blend the chilies with the other ingredients and that's it—the marinade is that easy. But it's taken many years to get here, and I assure you, you can't go wrong with this perfect marinade. We'll season the fish with salt and pepper. We'll season the fish with the marinade all over and set it aside to grill. Step 3: Shaking. We'll use a grill with hot charcoal. The temperature should be high enough to cook the fish but not burn it. The time isn't set because the heat varies greatly. Once the meat side is browned, turn it over. Basic Rice: http://bit.ly/41nnRO0 Seafood Sauces: http://bit.ly/41g7in4 Chicken Broth Base for Recipes: http://bit.ly/41pU4EA Cook Perfect Shrimp: http://bit.ly/3lSabKz Sushi Rice: http://bit.ly/3StmFoi Seasoning a Chinese Wok: http://bit.ly/3INM1ZN Seasoning a Cast Iron Skillet: http://bit.ly/41BhPJZ