Mackerel Zarandeado
This simple mackerel zarandeado recipe from Mexican chef Adriana Cavita is a herby and fresh way to serve mackerel. The green sauce and marinade are both simply made by blending all the ingredients together while the fish is grilled over coals, so it's ready in a flash.
Ingredients
Metric
Imperial
- 1 whole mackerel, fins snipped off, gutted and butterflied with the head left on, pin boned
- olive oil
- salt
- freshly ground black pepper
- lemon wedges, or lime wedges, for serving
Marinade
- 1 dash of apple cider vinegar
- 1 dash of olive oil
- 100g of parsley
- 100g of coriander
- 1 garlic clove, finely chopped
- 1 jalapeño, finely chopped
- 1/4 onion, finely chopped
Green sauce
- 1/2 onion
- 2 garlic cloves
- 2 jalapeños
- 50g of pumpkin seeds, toasted
- 50g of parsley
- 50g of coriander
- 20g of fresh mint leaves
- 2 dashes of apple cider vinegar, or lemon juice
- olive oil, as needed
Method
Dry the skin of the mackerel as well as you can, and season the flesh with oil, salt and pepper. Set aside to air dry for a few minutes while you prepare the sauces
- 1 whole mackerel, fins snipped off, gutted and butterflied with the head left on, pin boned
Blend all the ingredients for the marinade together to a fine paste
- 1 dash of apple cider vinegar
- 1 dash of olive oil
- 100g of parsley
- 100g of coriander
- 1 garlic clove, finely chopped
- 1 jalapeño, finely chopped
- 1/4 onion, finely chopped
Char the onion, garlic and jalapeño for the green sauce over a grill until blackened and then set aside
- 1/2 onion
- 2 garlic cloves
- 2 jalapeños
Blend all the ingredients for the green sauce together, adding water as needed, until it has the texture of pesto. Set aside in the fridge
- 50g of pumpkin seeds, toasted
- 50g of parsley
- 50g of coriander
- 20g of fresh mint leaves
- 1/2 onion, charred over a grill
- 2 garlic cloves, charred over a grill
- 2 jalapeños, charred over a grill
- 2 dashes of apple cider vinegar, or lemon juice
- olive oil, as needed
Rub oil into the skin of the mackerel and spread the marinade on the meat
Grill the mackerel until cooked through, about 4 minutes per side
Serve with a slice of lemon or lime, and some green sauce on the side. Adriana serves hers with a grilled tomato, green salad or some rice. You can also enjoy it as a taco inside a tortilla
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