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Main course · Mexican

Pescado Zarandeado (Sinaloa Grilled Fish with Citrus-Chile)

35 min Serves 4 ~221 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 2 whole sea bream, gutted
  • 100 ml orange juice
  • 1 tbsp lime juice
  • 2 tbsp chipotle paste
  • 2 garlic cloves
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
221 kcal
Protein
29.7 g
Carbohydrate
4.4 g
of which sugars
3.2 g
Fat
8.9 g
of which saturates
1.9 g
Fibre
0.3 g
Salt
0.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Mix the orange juice, lime juice, chipotle paste and crushed garlic cloves.

  2. 2

    Score the sea bream and coat with the marinade, then leave for 15 minutes.

  3. 3

    Griddle the fish for 6-7 minutes a side, brushing with any extra marinade, until cooked through and the flesh flakes easily.

  4. 4

    Drizzle with the olive oil before serving.

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