📝 About This Recipe
A rustic treasure from the coastal regions of Nayarit and Sinaloa, Lisa Tatemada transforms the humble mullet into a smoky masterpiece. The fish is butterflied and slathered in a vibrant, earthy adobo before being grilled over high heat to achieve a 'tatemado' (charred) finish that locks in moisture. This dish celebrates the bold, smoky essence of Mexican mariscos, offering a perfect balance of citrus brightness and deep, roasted chili heat.
🥗 Ingredients
The Fish
- 2 large Lisa (Striped Mullet) (approx. 1.5 lbs each, butterflied (opened like a book) with scales left on one side)
- 2 tablespoons Coarse Sea Salt (preferably Sal de Celestún or Kosher salt)
- 3 tablespoons Lime Juice (freshly squeezed)
The Tatemada Adobo
- 4 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Ancho Chiles (stemmed and seeded)
- 4 pieces Garlic Cloves (unpeeled for roasting)
- 1/4 piece White Onion (thick slice)
- 1 teaspoon Mexican Oregano (dried)
- 1/2 teaspoon Cumin Seeds (toasted)
- 2 tablespoons Apple Cider Vinegar
- 1/4 cup Vegetable Oil (plus extra for brushing the grill)
For Serving
- 1/2 piece Red Onion (thinly sliced into half moons)
- 1 piece Cucumber (sliced into rounds)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 1 small bowl Habanero Salsa (for extra heat)
👨🍳 Instructions
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1
Prepare the fish: Ensure the mullet is butterflied correctly. Rinse under cold water and pat extremely dry with paper towels. Rub the flesh side with lime juice and coarse sea salt, then let it rest in the refrigerator for 20 minutes.
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2
Toast the chiles: Heat a dry comal or cast-iron skillet over medium heat. Press the guajillo and ancho chiles onto the hot surface for 30 seconds per side until fragrant but not burnt.
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3
Hydrate the chiles: Place the toasted chiles in a bowl of hot water and let them soak for 15 minutes until soft and pliable.
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4
Roast the aromatics: On the same hot skillet, roast the unpeeled garlic cloves and the onion slice until they develop dark charred spots. Peel the garlic once cooled.
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5
Blend the adobo: In a high-speed blender, combine the soaked chiles, roasted garlic, charred onion, oregano, cumin, vinegar, and 1/4 cup of the chile soaking liquid. Blend until completely smooth.
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6
Strain and emulsify: Strain the adobo through a fine-mesh sieve into a bowl. Whisk in the vegetable oil until the sauce is glossy and thick.
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7
Apply the marinade: Remove the fish from the fridge. Using a brush or the back of a spoon, apply a generous layer of the adobo over the flesh side of the fish. Let it marinate for 10 minutes at room temperature.
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8
Prepare the grill: Preheat your grill to medium-high heat (about 400°F/200°C). Clean the grates thoroughly and oil them well to prevent sticking.
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9
Grill the skin side: Place the fish on the grill, skin-side down first. This protects the delicate flesh and allows the scales to crisp up. Grill for 6-8 minutes.
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10
The 'Tatemado' flip: Carefully flip the fish using two large spatulas so the flesh/adobo side is directly on the grates. Grill for another 4-6 minutes until the adobo is slightly charred and caramelized.
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11
Check for doneness: The fish is ready when the thickest part of the meat flakes easily with a fork and the adobo has formed a beautiful dark crust.
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12
Final touch: Carefully remove the fish from the grill and place on a large wooden platter. Garnish immediately with sliced red onions, cucumbers, and cilantro while the fish is steaming hot.
💡 Chef's Tips
Always keep the scales on the mullet; they act as a natural heat shield, preventing the fish from drying out on the grill. If you can't find Mullet (Lisa), Red Snapper or Sea Bass are excellent substitutes, though the flavor will be milder. Don't skip straining the adobo; the bits of chile skin can become bitter when charred on the grill. Ensure your grill is screaming hot before the flip to get that signature 'tatemada' crust without the meat sticking. For an authentic touch, use a charcoal grill with a few pieces of mesquite wood for extra smokiness.
🍽️ Serving Suggestions
Serve with warm, handmade corn tortillas to make 'tacos de pescado'. Pair with a side of Arroz Blanco (Mexican white rice) mixed with corn and peas. Include a side of 'Salsa Negra' or a spicy Habanero-pineapple salsa for a sweet and heat contrast. Serve with ice-cold Pacifico or Modelo Especial beer with a lime wedge and salt rim. A fresh cabbage slaw with lime and oregano provides the perfect crunch to balance the soft fish.