Pescado a La Talla
Transport your taste buds to the vibrant coasts of Mexico with Pescado a la Talla, a bold and flavorful grilled fish recipe that’s perfect for your next outdoor feast. This recipe features a whole red snapper marinated in a smoky, slightly spicy adobo sauce made from dried guajillo and árbol chilies, garlic, tomatoes, and citrusy orange juice, all blended with aromatic achiote paste. The fish is slathered in this rich marinade, grilled to perfection until tender and flaky, and garnished with fresh cilantro and zesty lime wedges for a fresh finishing touch. With its enticing combination of smoky, tangy, and savory flavors, this dish captures the essence of traditional Mexican cuisine. Ideal for summer barbecues or serving as a vibrant centerpiece, Pescado a la Talla is a showstopping dish that’s as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 2 lbs whole red snapper (cleaned, scaled, and gutted)
- 4 pieces dried guajillo chilies
- 2 pieces dried árbol chilies
- 4 pieces garlic cloves
- 0.5 piece white onion (quartered)
- 2 pieces tomatoes (quartered)
- 2 tablespoons achiote paste
- 2 tablespoons white vinegar
- 0.25 cup orange juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Rinse the whole red snapper under cold water and pat it dry with paper towels. Make shallow diagonal slits on both sides of the fish to help the marinade penetrate.
In a heat-safe bowl, soak the guajillo chilies and árbol chilies in hot water for 10 minutes, or until softened. Remove the stems and seeds from the chilies afterward.
In a blender, combine the softened chilies, garlic, onion, tomatoes, achiote paste, white vinegar, orange juice, olive oil, salt, and black pepper. Blend until you achieve a smooth adobo sauce.
Slather the adobo sauce generously over the entire fish, making sure to get it into the slits and inside the cavity. Allow the fish to marinate for at least 20 minutes (or up to 1 hour in the refrigerator for deeper flavor).
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Place the fish on the grill. Cook for 8-10 minutes on one side, then carefully flip the fish and cook for another 8-10 minutes on the other side, or until the flesh is opaque and flakes easily with a fork.
Remove the fish from the grill and transfer it to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.2 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
