Volunteer grill guy here with a Nayarit style Pescado Zarandeado. This was about a 5 pound Robalo which took about 45 minutes on my Santa Maria grill. Cooked slow with the grate raised up to add smoke flavor and prevent the fish from drying out. Health department out here requires 145 degree internal temp.
by Hungry_Ad_4329
2 Comments
Beautiful.
Great job.
I’m surprised it took 45 mins – fish usually cooks pretty fast. Can’t argue with the result though – that looks delicious!