Eloisa Valdés

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Recipe of Fish to the Size

Fish to the Size

25 mins
20 mins
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It is a delicious Warrior-style huanchinango, very typical and easy to make.
Learn more about Eloisa Valdés


4 portions
  • 100 grams guajillo chili, boiled and seeded
  • 1/2 onions
  • 2 cloves garlic
  • 1 1/2 tablespoons salt
  • 1/2 liters Water
  • 4 tablespoons oil
  • sea salt, milled
  • 1 stick butter, little
  • 1 red snapper, of 3 kilos open in half clean and without scales


Boil the chiles with the garlic and onion, clean them and then liquefy everything.
Add salt to season, then fry the sauce and add water, let it boil until it thickens, once the sauce has cooled and the fish has salted with the grain salt.
To parboil the fish with the sauce only by the side where the meat is, to place it to the embers of coal in a zarandeador that is a grill of two sides to embrace the fish.
Turn the fish so that the skin also cooks, put butter on the meat and turn it over again.
Place it on a plate with salad and French fries or a soup of rice, accompanied by a green sauce, and a mayonnaise dip with chipotle.


Place on a plate with salad and french fries with a mayonnaise dip to accompany.


To pass the cooked fish without breaking the platter; open the zarandeador with care. The skin of the fish should be looking up. Place the plate on top and hold the shaker and the plate turns both at the same time. Remove the shake

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (7)
Veronica Diaz
13/07/2019 09:55:29
Súper fácil y rico
Vianey Frutos Aguilera
19/04/2019 09:34:24
Súper fácil y rico!!
Analy November
16/05/2013 20:44:37
pescado a la italiana Se ve muy deliciosa y el pescado es muy rico y sano felicidades al ganador
Elvy Navarrette
11/05/2013 20:51:50
hace falta algo el pescado a la talla , q yo conozco es con escamas para q no se cocine completamente por q hay q cocinar primero por el lado de las escamas y despues por el lado q se pone la salsa y hay q marinar el pescado para q pueda tomar un sabor esquisito
Ana Duarte
24/04/2013 19:19:07
ME GUSTAN LAS PAPAS A LA FRANCESA me gusta q este acompañado de papas a la francesa. me encanta como se mezcla ese sabor con el del pescado
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