Recipes

Pescado Embarazado (Grilled Fish Skewers)

Cook your way to the beaches of Mexico via these citrusy, achiote-tinted beauties.

  • Serves

    4

  • Time

    50 minutes

Pescado Embarazado (Grilled Fish Skewers)
PHOTO: PAOLA + MURRAY • FOOD STYLING: OLIVIA MACK MCCOOL • PROP STYLING: SOPHIE STRANGIO

By Esther Sanchez


Updated on September 9, 2024

Spanish for “pregnant fish,” pescado embarazado is a mishearing of this dish’s actual name, pescado en vara asado, or grilled fish on a stick. It’s one of the most popular dishes to eat at the beach in Nayarit, Mexico. In this version adapted from chef Esther Sanchez, the marinade is made with achiote paste, citrus, tomato, and cumin. Reserve some of the flavorful sauce and serve it on the side as a zesty condiment.

Featured in “This Fish on a Stick Might Be the Best Beach Snack in Mexico” by Matt Taylor-Gross.

Ingredients

  • 1¾ cups fresh orange juice
  • 1¼ cups canned tomato purée
  • ½ cup achiote paste
  • 4 medium garlic cloves, finely chopped (2 Tbsp.)
  • 2 tsp. cumin seeds
  • 1½ tsp. finely chopped flat-leaf parsley leaves and tender stems
  • 1½ tsp. finely chopped rosemary leaves
  • 1½ tsp. finely chopped thyme leaves
  • Kosher salt and freshly ground black pepper
  • Four 1-lb. whole mackerel or branzino, gutted and cleaned (or substitute 2½ lb. dogfish or mahi mahi fillets, cut into 2-in. cubes)
  • Vegetable oil, for the grill
  • Hot sauce and lime wedges, for serving

Instructions

Step 1

Make the marinade: To a blender, add the orange juice, tomato purée, achiote paste, garlic, cumin, parsley, rosemary, and thyme. Pulse until completely smooth, then transfer to a small pot.

Step 2

Bring the marinade to a boil over medium-high, then turn the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally to prevent scorching, until the marinade is slightly thickened and the garlic no longer tastes raw, 15–20 minutes. Season to taste with salt and black pepper, then transfer to a large heatproof bowl and set aside to cool to room temperature. Use immediately, or transfer to an airtight container and refrigerate for up to 1 week.

Step 3

If using whole fish, use a sharp knife to score the fish crosswise on each side, being careful not to cut through to the bone. Place the fish in a large baking dish and rub 1½ cups of the marinade all over the exterior and inside the slits. (If using fillets, in a large bowl, toss the cubed fish with 1½ cups of the marinade.) Set aside to marinate at room temperature for at least 15 minutes, or up to 40.

Step 4

Meanwhile, heat a charcoal or gas grill to high (alternatively, heat a grill pan over high). When it’s hot, liberally oil the grates. Thread the fish onto four 10-inch metal or bamboo skewers (if using bamboo, soak for at least 30 minutes before grilling). Transfer to the grill and cook, turning occasionally, until the fish is charred in places and cooked through, 14–16 minutes for whole fish, 5–6 minutes for cubed fish. Transfer to a platter and serve with lime wedges, hot sauce, and the remaining marinade.

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