The Sinaloan beach preparation pescado zarandeado (shaken fish) presents the day’s catch – commonly pargo, red snapper or lingcod – which is butterflied, liberally brushed with a combination of mayonnaise and ancho chile paste, and grilled over mesquite wood in a wire rack. The fish is served simply topped with tomatoes, onions and Serrano chiles, which are added late in the grilling to give them a nice char. The zarandeado at the Popotla beach tent Agua Brava de Nayarit is coated with a layer of mayo and chipotle paste before grilling, which keeps the white meat beneath succulent, tender and flavorful. Related Blog Post: http://agringoinmexico.com/2014/01/27/popotla-feeding-my-mariscos-madness-again