Redfish Zarandeado Recipe
On the Half Shell with a Traditional Nayarit Marinade, Crispy Potatoes, Refried Black Beans
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Ingredients
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Main Ingredients
Method
Preparation Steps
Marinate the Fish
Place the redfish fillets in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
Prepare the Potatoes
Peel and cut the potatoes into wedges. Boil them in salted water until tender, about 10 minutes. Drain and let cool slightly.
Fry the Potatoes
Heat oil in a frying pan over medium-high heat. Fry the potato wedges until golden brown and crispy. Drain on paper towels and season with salt.
Cook the Fish
Preheat a grill or grill pan over medium-high heat. Place the marinated redfish fillets on the grill, skin-side down. Cook for about 5-7 minutes on each side, or until the fish is fully cooked and flakes easily.
Prepare the Refried Black Beans
In a pan, heat a tablespoon of oil and add cooked black beans. Mash with a fork and cook until heated through. Season with salt to taste.
Serve
Place the grilled redfish on a plate, serve with crispy potatoes and a side of refried black beans.