Pescado Sarandeado

Pescado Sarandeado Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


You can let the pepper paste sit on the fish longer, up to two hours. The fish will stick to the pan, but preheating the pan to high will help it release. Garnish with cilantro and serve with warm tortillas, if desired.


Serves 4 (serving size: 1 fillet)
Total time: 22 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 264
Fat 3.1 g
Satfat 0.6 g
Monofat 0.5 g
Polyfat 1.2 g
Protein 39 g
Carbohydrate 18 g
Fiber 3 g
Cholesterol 63 mg
Iron 3 mg
Sodium 472 mg
Calcium 95 mg


2 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
3 cups water
1 1/2 tablespoons lower-sodium soy sauce
2 teaspoons lower-sodium Worcestershire sauce
2 teaspoons tomato paste
2 teaspoons lime juice
1 teaspoon dried oregano
1/2 teaspoon ground cumin
4 garlic cloves, peeled
4 (6-ounce) skin-on snapper fillets
1/4 teaspoon salt
Cooking spray
8 lime wedges


1. Combine chiles and 3 cups water in a large microwave-safe bowl. Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes. Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid. Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.

2. Score skin of fillets. Sprinkle fillets with salt. Coat fillets with chile mixture; let stand 5 minutes. Heat a large grill pan over high heat. Coat pan with cooking spray. Add fillets to pan, skin side down. Grill 3 minutes, without moving. Turn and grill 3 minutes or until fish flakes easily when tested with a fork. Serve immediately with lime wedges.


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