Fish a la Talla

Name: Fish a la Talla
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 100 grams guajillo chile, boiled and seedless; 1/2 onions; 2 cloves garlic; 1 1/2 tablespoons salt; 1/2 liters water; 4 tablespoons vegetable oil; coarse salt, ground; 1 stick butter, small; 1 red snapper, of 3 kilos cut in half, cleaned and scaled

Eloisa Valdés

It is a delicious huachinango style Guerrero, very typical and easy to make.

Reviewed by Editorial Team of Kiwilimón

Published: 20-02-2013

Preparation

25 mins

20 mins

Low

Boil the chiles with the garlic and onion, clean them, and then blend everything. Add salt to season, then fry the sauce and add water, let it boil until it thickens, once the sauce is cold and the fish is seasoned with the coarse salt. Sear the fish with the sauce only on the side where the meat is, place it over charcoal embers in a zarandeador, which is a two-sided grill to embrace the fish. Turn the fish so that the skin also cooks, put butter on the meat and flip it back over. Place it on a platter with salad and French fries or a rice soup, accompanied by a green sauce, and a chipotle mayonnaise dip.

Nutritional information

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

At the moment, this recipe does not have nutritional information.

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Tips

To transfer the cooked fish without breaking it to the platter; carefully open the zarandeador. The skin of the fish should be facing up. Place the platter on top and holding both the zarandeador and the platter, flip them both at the same time. Remove the zarandeador.

Fish a la Talla

Ingredients

Preparation

Nutritional information

Presentation

Tips

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