Whole grilled fish zarandeado is a specialty of the beautiful state of Sinaloa, which faces the Gulf of California and Pacific Ocean. A whole fish—usually some kind of local bass, weighing from 3 to 5 pounds—is butterflied and boned, rubbed with an adobo spice paste and adorned with slivered jalapeños and onions. It is then grilled in a flat wire basket over a wood fire and turned several times during the cooking (zarandear means “to spin about, shake up, or turn upside down”). When cooked, the whole fish is served skin side down on a piece of rough plank, along with an assortment of salsas, avocado, and tortillas. If you want to tackle it, a whole fish is great fun to grill and looks terrific (maybe for the next PTA potluck?) but using filleted fish is much easier. A grill basket is recommended for cooking the fish; it may also be cooked in a grill pan or sautéed. Make sure to get nice, dark grill marks on the fish, which brings out the flavors of the spice paste.