By Jim Peyton

Pescado Zarandeado is a unique and delicious traditional grilled fish dish served along Mexico's Pacific Coast. The recipe uses a chile and garlic-based seasoning paste, and a final glazing of flavored  mayonnaise before it goes on the grill.

You can use any thin fish filet for this very special dish, or even very large shrimp. In Mexico, the whole fish makes one huge portion, but it can easily serve two people. For the authentic preparation, select a whole fish of about 2 - 2 2 pounds and have the fishmonger remove the head and butterfly it (or do it yourself), leaving the skin on.

You may cook the fish whole, in one, large flat piece, plus a smaller one with the meat on the backbone, or you can trim each fish down to two fillets. You can grind the annato seeds to a powder in a coffee grinder. You could also use New Mexico chile powder, but it will be hotter, so, if you do, leave out the de arból or cayenne. You will notice that the marinade calls for a small amount of soy sauce. This is not inauthentic, as, since the early twentieth century, many Chinese immigrants have lived along Mexico's west coast.

In the oil, cook the garlic and powdered annato seeds over medium low heat until the garlic is soft, but not browned, (unless you like the more assertive taste of browned garlic, but under no circumstances allow it to burn). Lower the heat to very low, add the soy sauce, the two chile powders, and salt, and continue to cook for 1 - 2 minutes, but do not allow the powder to burn as it will be bitter.

Remove the pan from heat and allow the mixture to cool for about 20 minutes. This will permit the powdered spices to fully hydrate. Grind the mixture to a paste in a molcajete or mortar and pestle. Mix 1 1/2 teaspoons of the paste with the mayonnaise and reserve in the refrigerator, then spread the rest of the paste over the fleshy side of the fish, rubbing it in well and refrigerate for 1 to 3 hours.

Preheat your grill.

Just before grilling, remove and reserve 1 heaping tablespoon of the flavored mayonnaise to use as a garnish for the finished dish, and spread the rest of the mayonnaise over the seasoning mixture on the fish. Grill the fish until well browned on the flesh side, then turn the skin side down and continue grilling until done.

Serve the fish with lime wedges, your favorite sauces, guacamole, and hot corn tortillas.

Serves 4.