| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15.6g | 2.5g | 2.9g |
| sugars | fibre | protein | salt |
| 0.9g | 1.1g | 50.4g | 0.7g |
Why I Love Mexican Pescado a la Talla
If you’re an ardent follower of my culinary journey, you’ll know my love for seafood knows no boundaries. My recent infatuation – the sumptuous Mexican recipe called Pescado a la Talla. A colorful concoction that wonderfully combines the succulence of Red Snapper fillets and the alluring charm of Mexican cuisine. Imagine my surprise when I first laid my eyes on the dish, and my pure delight when I tasted it. It was like a refreshing wave of flavors previously unknown to me.
Pescado a la Talla: A Culinary Journey
This dish initially caught my attention thanks to renowned chef, Pati Jinich. Her description of Pescado a la Talla as a fireside-baked fish recipe from the sunny coastlines of Acapulco immediately sparked my interest. Sure, I’ve indulged in various seafood-oriented fares from around the globe, but Mexican seafood dishes were largely uncharted territory for me.
As an ardent fan of New England seafood, the Pescado a la Talla recipe presented an interesting challenge, one I excitedly accepted. The Red Snapper, slathered with an enticing mixture of tart lime juice, garlic, the tang of orange juice, the smoky Chipotle Chilies, Guajillo chili powder, oregano, and the earthy tones of paprika, was a delightful change of flavor profiles.
From Sea To Table
Preparing Pescado a la Talla was a remarkable and fun experience. I added a dollop of mayonnaise for that creamy texture and adjusted the seasoning with sea salt and freshly ground pepper according to my personal preference. Tasting the dish was akin to embarking on an exclusive gastronomic journey to the heart of Mexico. The vibrant aromas and flavors, along with the crunchiness of Corn Tortillas, made the experience even more pleasurable.
This Pescado a la Talla dish would work well with a simple salad, a bowl of Mexican rice, or even a side of grilled vegetables. The complex and well-balanced flavors of this Mexican cooking style could be the perfect way to elevate your seafood dining experience.
What You’ll Need
- 3 pounds of Red Snapper fillets
- 1/2 cup of Lime Juice
- 3 cloves of Garlic, minced
- 1 cup of Orange Juice
- 2 tablespoons of Chipotle Chilies in Adobo Sauce
- 2 tablespoons of Guajillo Chili Powder
- 2 tablespoons of Oregano
- 1 tablespoon of Paprika
- 1/2 cup of Mayonnaise
- 2 tablespoons of Olive Oil
- Sea Salt to taste
- Freshly Ground Pepper to taste
- 6 Corn Tortillas, for serving
Method
Step One:
Start by preheating your grill to medium heat. While the grill is preheating, pat dry the red snapper fillets and place them in a large dish. Pour the lime juice over the fillets, ensuring they are fully coated. Let them marinate for about 10 minutes.
Step Two:
While the fish is marinating, it’s time to prepare the chili sauce. In a blender, combine the garlic, orange juice, chipotle chilies in adobo sauce, guajillo chili powder, oregano, paprika, mayonnaise and olive oil. Blend until smooth. Season the sauce with sea salt and freshly ground pepper to taste.
Step Three:
Take the marinated red snapper fillets and slather them generously with the chili sauce on both sides. Make sure every inch of the fish is covered in the sauce.
Step Four:
Grill the snapper fillets for about 4-5 minutes on each side or until the fish flakes easily with a fork. Be careful not to overcook the fish or it will become dry.
Step Five:
While the fish is grilling, warm up the corn tortillas. You can do this on the grill or in a pan on the stove. The tortillas should be warm, but not crispy.
Step Six:
Once the fish and tortillas are ready, it’s time to assemble your Pescado a la Talla. Break up the fish into chunks and place some on each tortilla. Serve the Pescado a la Talla warm and enjoy this delicious and vibrant dish!
