Pescado a la Talla
Butterflied Grilled Fish
A whole butterflied red snapper gets scored and slathered in a smoky guajillo-mayonnaise adobo before grilling skin-side down in a fish basket over charcoal — a Guerrero coastal classic.
Pescado a la Talla
✦ Antes de Empezar
Before you cook
Can I use a different fish for pescado a la talla?
Yes — any firm whole fish that holds up to grilling works, such as red snapper, snook, or grouper; just keep it whole and butterflied so it grills evenly in the basket. You can also make the guajillo-mayonnaise adobo up to a day ahead and refrigerate it until you're ready to coat the fish.
Ingredientes· 10View
- 1 whole 3-pound (1.35 kg)Red snapper or snook, cleaned and butterflied
- 5Dried guajillo chiles
- 3Garlic cloves
- 1/2 teaspoonCumin
- 1/2 teaspoonOregano
- 2 tablespoonsVinegar
- 1/2 cupMayonnaise
- 2 tablespoonsOil
- 1 1/2 teaspoonsSalt
- As neededLime wedges
Instrucciones
6 pasosPrepara los chiles
Prepare the chiles
Toast and soak the guajillo chiles, then blend them with the garlic, cumin, oregano, vinegar, oil, and salt. Strain and let cool.
Haz el adobo
Make the adobo
Mix the chile paste with the mayonnaise to form a thick, spreadable adobo.
Sazona el pescado
Season the fish
Dry the fish and score the flesh lightly, then coat both sides generously, pressing the sauce into the cuts.
Coloca en la parrilla
Place on the grill
Place the fish in a well-oiled fish basket over medium charcoal, skin side down first.
Asa el pescado
Grill the fish
Grill 8 to 12 minutes per side, turning carefully, until the flesh is opaque and lightly charred.
Reposa y sirve
Rest and serve
Rest 5 minutes, then serve with lime, tortillas, and salad.