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
- 1
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve
Place the grilled redfish on a plate, serve with crispy potatoes and a side of refried black beans.
