El Pescado a la talla is a classic of Mexican cuisine, especially Acapulco. This fish is bathed with a delicious guajillo sauce. Here we present a variation of this dish, since instead of being cooked on the coals it is cooked in an oven.
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Ingredients4 portions
Preparation
With the help of scissors, cut the top of the chili, right where the tail is, remove the veins and seeds (Tip: use plastic gloves).
Place the chilies, onion and garlic in a pot with water and salt, cook until the vegetables are soft.
Grind 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 varnish it with butter. Place a sprig of parsley where their viscera were.
Grease a refractory with butter and olive oil.
Pour the chilli sauce that you prepared for all the fish, while covering any space.
Bake at 180 degrees centigrade for 30 minutes.
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