Pescado a la Talla

Indulge in an authentic taste of Guerrero with this exquisite Pescado a la Talla. This vibrant, grilled whole fish is marinated in a rich adobo sauce made from an array of dried chilies and spices, delivering a smoky and spicy flavor profile. Perfect for a summer cookout or a festive family dinner, this dish is beautifully complemented by a refreshing tomato-onion salad.

Ingredients

For the Fish:
🐟 1.5 kg Snapper, butterflied and cleaned

🧂 Generous salt for seasoning

For the Adobo Marinade:
🌶️ 3 pieces Chiles Pasilla, e.g., La Costeña

🌶️ 10 pieces Chiles Guajillo, e.g., La Costeña

🌶️ 5 pieces Chiles Puya, e.g., La Costeña

🌶️ 3 pieces Chiles Morita, e.g., La Costeña

🧄 8 cloves Garlic, peeled

🧅 1/2 White Onion, sliced

🌿 1/2 tablespoon Dried Oregano

🥄 1/2 tablespoon Whole Black Peppercorns

🌱 1/2 tablespoon Whole Cumin Seeds

🌰 6 Whole Cloves

🌿 1/2 tablespoon Whole Coriander Seeds

🐔 1/2 tablespoon Chicken Bouillon Powder, e.g., Knorr

🛢️ 3 tablespoons Vegetable Oil

💦 1–2 cups Water

🧂 Salt

For Basting:
🥄 Approximately 1/2 cup Mayonnaise, e.g., Hellmann's

🧈 2-3 tablespoons Melted Butter

For the Salad:
🍅 3 Roma Tomatoes, sliced

🧅 1 Red Onion, thinly sliced

🌶️ 5-6 Chiles Criollos, sliced

🥄 Approximately 1/4 cup Mayonnaise

🍋 2 Limes, juiced

🧂 Salt

For Garnishing:
🥒 Sliced Cucumber

🍋 Lime Wedges

Side Sauce:
🫑 Molcajete Green Salsa

Instructions

1- Prepare the Fish:

• Generously salt the butterflied snapper, ensuring the salt penetrates the cuts.

2- Roast and Hydrate Chilies:

• On a comal, roast the Pasilla, Guajillo, Puya, and Morita chilies until fragrant without burning.
• Soak the roasted chilies in water for 10 minutes to rehydrate.

3- Sauté Aromatics and Spices:

• In a small pot, heat vegetable oil. Add garlic and onion; sauté until golden.
• Add oregano, peppercorns, cumin seeds, cloves, and coriander. Sauté until fragrant.

4- Blend Adobo:

• Blend the sautéed aromatics, spices, and chili water until smooth.
• Add rehydrated chilies, and blend until it is very smooth.

5- Cook Adobo:

• Simmer the blended adobo on low heat, and stir occasionally until thickened.
• Add chicken bouillon powder, salt to taste, and continue simmering. Cool down.

6- Marinate Fish:

• Spread mayonnaise over the fish and apply the adobo liberally.

7- Prepare Grill:

• Heat a charcoal grill and rub onion on grates to prevent sticking.

8- Grill Fish:

• In a grill basket, place fish on the grill, and cook 10-15 minutes per side, basting with adobo and butter.

9- Prepare Salad:

• Mix sliced tomatoes, onion, and chiles criollos with mayonnaise, lime juice, and salt.

10- Plate and Serve:

• Place grilled fish on a banana leaf-lined platter, garnished with fresh vegetables and lime wedges.
• Serve with salad and molcajete salsa.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Equipment:

• Comal
• Stainless Steel Pot
• Osterizer Blender
• Charcoal Grill
• Grill Basket
• Knife and Cutting Board
• Silicone Basting Brush

Cooking Tips

• Salting: Ensures the flavor penetrates the fish.
• Adobo Consistency: Should coat the fish properly, not watery.
• Prevent Sticking: Onion rubbing prevents sticking on grill.

#mexican #grilledfish #pescadoalatalla #adobo #guerrerostyle #freshsalad #authenticcuisine #summergrill

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Pescado a la Talla