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Fish, Americas

Zarandeado fish with rice

Zarandeado fish is grilled sea bream fillets coated in a chili, soy sauce and mayonnaise marinade, served with rice for 4 people. This easy recipe takes 40 minutes and costs €4.40 per person. The key is a short marinating time and a very hot grill, so you get a red crust without the fish sticking.

Tonight, Mexican style grilled fish, glazed with a chili marinade that forms a beautiful red crust.

Zarandeado fish with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Zarandeado fish comes from Mexico, where a whole fish is marinated in chili and grilled over wood fire. This version uses sea bream fillets, so you get the same spicy red crust in much less time. The mayonnaise in the marinade might seem odd, but it's what makes the spices stick and helps the flesh brown beautifully on the grill.

This is a good dish for a weeknight when you want something different from plain grilled fish, without spending the whole evening on it. The marinade brings real heat, the tomato and red onion salad adds freshness, and the white rice balances everything out. Serve it on a spring or summer evening with family who like a bit of spice, or with guests curious to try something new.

The ingredients

4 people

Fish counter

  • Sea bream fillets 4

Pantry

  • Mild chili powderoften in the pantry 1 tbsp
  • Hot chili powderoften in the pantry 1 tsp
  • Soy sauce 3 tbsp
  • Mayonnaiseoften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Lime 2
  • Tomatoes 3
  • Red onion 1

Allergens Fish, Soy, Gluten, Eggs

The step by step recipe

  1. Mix the crushed garlic, both chili powders, the juice of one lime, soy sauce, mayonnaise and two tablespoons of oil.

    The mayonnaise helps the marinade stick and browns the fish nicely.

  2. Brush the fillets with the marinade and let them rest. 15 min

    No more than twenty minutes, the acidity starts cooking the flesh.

  3. Cook the rice in salted water, then drain it. 11 min

    Stir once at the start so the grains don't stick together.

  4. Heat a pan or grill over high heat and cook the fillets flesh side first, then flip them. 8 min

    Don't move the fish, it releases on its own once the crust has formed.

  5. Dice the tomatoes and red onion, season with the second lime, and serve with the fish and rice.

    Salt the salad at the last moment so it stays crisp.

Our tips to get it right

  • Pick sea bream fillets that are firm and similar in size so they cook evenly.
  • Pat the fillets dry with paper towels before marinating, the marinade sticks better to dry flesh.
  • No grill? A very hot cast iron pan gives you almost the same crust.

The variations

  • Swap the sea bream for sea bass or gilthead bream, both firm fish that hold up well on the grill.
  • For a vegetarian version, marinate thick cauliflower steaks and grill them the same way.
  • For kids, cut the hot chili powder in half and keep just the mild one for color without the heat.

What to serve it with

  • Warm corn tortillas
  • Avocado or homemade guacamole
  • Light beer or lime soda

Storage

Cooked fish keeps for 1 day in the refrigerator in a sealed container, the texture suffers after that. Eat the tomato salad the same day. Reheat the fish gently in a pan over low heat so it doesn't dry out.

Questions about this dish

Why does the zarandeado fish marinade include mayonnaise?

Mayonnaise helps the spices stick to the fish and helps the flesh brown nicely on the grill. It barely changes the flavor, it mostly adds fat for color.

Can you make the marinade ahead of time?

Yes, mix the marinade a day ahead and keep it in a sealed jar in the fridge. Brush it onto the fish the day you cook it, no more than twenty minutes before grilling.

What fish can replace sea bream if I can't find any?

Sea bass, mackerel or gilthead bream all work well, as long as the flesh is firm enough to hold up on the grill. Avoid thin, delicate fillets that fall apart while cooking.

Can you freeze zarandeado fish?

It's best to avoid it, grilled fish turns mushy once thawed. If you need to, freeze the raw marinated fillets instead, then cook them straight from frozen with a bit more cooking time.

How long does it take to make a zarandeado fish with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a zarandeado fish with rice?

About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zarandeado fish with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten, eggs. Always check the labels of the products you buy.

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