Baked Fish a la Talla
Melissa Veytia
Fish a la Talla is a classic of Mexican cuisine, especially from Acapulco. This fish is bathed in a delicious guajillo sauce. Here we present a variation of this dish, as instead of being cooked over coals, it is baked in an oven.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 red snapper, Ask your fishmonger to only remove the scales and entrails.
  • 100 grams dried guajillo chile
  • 2 garlic
  • 750 milliliters water
  • 1 tablespoon olive oil
  • 1 butter
  • pepper, to taste
  • salt, to taste
Preparation
20 mins
30 mins
Medium
  • Using scissors, cut off the top of the chile, right where the stem is, and remove the veins and seeds (Tip: use plastic gloves).
  • Put the chiles, onion, and garlic in a pot with water and salt, and cook them until the vegetables are soft.
  • Blend the vegetables in the blender.
  • Add a little oil to a pot and add the sauce, cook for 10 minutes.
  • Add salt and pepper to the fish and brush it with butter. Place a sprig of parsley where its entrails were.
  • Grease a baking dish with butter and olive oil.
  • Pour the chili sauce you prepared all over the fish, ensuring no space is left uncovered.
  • Bake at 180° Celsius for 30 minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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