📝 About This Recipe
Originating from the sun-drenched shores of Guerrero, Pescado a la Talla is a masterpiece of Mexican coastal grilling. A whole fish is butterflied 'open-faced' and slathered with a vibrant, smoky guajillo chili adobo that caramelizes over open flames. This dish perfectly balances the sweetness of fresh seafood with the deep, earthy heat of dried chilies, offering a true taste of a Pacific beach club in your own backyard.
🥗 Ingredients
The Fish
- 1 whole fish Red Snapper or Sea Bass (approx. 2.5-3 lbs, butterflied through the back with head on and spine removed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Sea salt (to taste)
Talla Adobo Sauce
- 6 pieces Guajillo chilies (stemmed and seeded)
- 2 pieces Ancho chilies (stemmed and seeded)
- 1/4 piece White onion (roughly chopped)
- 4 pieces Garlic cloves (peeled)
- 1/2 cup Mayonnaise (the secret for moisture and browning)
- 1 teaspoon Dried Mexican oregano (crushed)
- 1/4 teaspoon Cumin seeds (toasted)
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Vegetable oil (for frying the sauce)
For Serving
- 12 pieces Corn tortillas (warm)
- 1/2 piece Red onion (thinly sliced into rings)
- 1/2 bunch Cilantro (fresh leaves)
- 2 pieces Limes (cut into wedges)
👨🍳 Instructions
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1
Prepare the chilies by lightly toasting the guajillo and ancho skins in a dry skillet over medium heat for 30 seconds per side until fragrant.
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2
Place the toasted chilies in a bowl of hot water and let them soak for 15-20 minutes until completely soft.
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3
In a blender, combine the soaked chilies, onion, garlic, oregano, cumin, vinegar, and a splash of the soaking liquid. Blend until a very smooth paste forms.
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4
Heat 2 tablespoons of oil in a small pot. Carefully pour in the chili paste (it may splatter) and cook over medium-low heat for 8-10 minutes, stirring constantly until it thickens and darkens.
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5
Remove the chili paste from heat and let it cool completely. Once cool, whisk in the mayonnaise until well combined. This is your 'Talla' sauce.
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6
Pat the butterflied fish completely dry with paper towels. Season the flesh side with lime juice and sea salt.
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7
Apply a generous, thick layer of the Talla sauce over the flesh side of the fish, ensuring it is evenly coated from head to tail.
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8
Prepare your grill for medium-high heat. If using a charcoal grill, wait until the coals are covered in grey ash.
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9
Lightly oil a fish grilling basket. This is crucial for flipping the fish without it falling apart.
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10
Place the fish in the basket and put it on the grill, skin-side down first. Grill for about 8-10 minutes.
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11
Carefully flip the fish to the sauce-coated flesh side. Grill for another 5-7 minutes. The mayonnaise will prevent the fish from sticking while allowing the chilies to char and caramelize.
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12
Check for doneness; the fish should be opaque and flake easily with a fork. Remove from the grill and let it rest for 3 minutes.
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13
Transfer to a large platter and garnish with red onion rings, fresh cilantro, and lime wedges.
💡 Chef's Tips
Always ask your fishmonger to butterfly the fish 'a la talla' or 'butterfly cut' through the back, keeping the head on for the most authentic look. Don't skip the mayonnaise in the sauce; it creates a protective barrier that keeps the fish moist and helps the spices adhere. Make sure your grill grates are very clean and well-oiled if you aren't using a fish basket. If the sauce is too spicy, you can add an extra tablespoon of mayonnaise or a pinch of sugar to balance the heat.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried black beans. A cold Mexican lager with a salt rim and lime is the perfect beverage pairing. Provide plenty of warm corn tortillas so guests can make their own fish tacos right at the table. A side of grilled knob onions (cebollitas) adds a wonderful charred sweetness to the meal.