Pescado a la Talla on the Grill Pan

Prepare the Marinade

1. 1Rehydrate the dried guajillo chiles in hot water for 15-20 minutes until softened. Drain and remove any remaining seeds or stems.
2. 2In a blender, combine the softened guajillo chiles, achiote paste, garlic cloves, orange juice, and 1 tablespoon of olive oil. Blend until a smooth paste forms. Add a little water if needed to achieve desired consistency.
3. 3Season the butterflied fish liberally with salt and pepper on both sides. Spread the achiote-guajillo marinade evenly over the flesh side of the fish. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

Make the Salsa

1. 1While the fish marinates, prepare the salsa. In a small bowl, combine the diced Roma tomatoes, diced white onion, chopped cilantro, minced serrano pepper (if using), and the juice of one lime. Season with salt to taste and mix well. Set aside.

Grill the Fish

1. 1Heat a large grill pan over medium-high heat until hot. Add 2 tablespoons of olive oil to the pan, ensuring it’s well coated.
2. 2Carefully place the marinated fish skin-side down on the hot grill pan. Cook for 6-8 minutes, or until the skin is crispy and lightly charred, and the flesh starts to turn opaque.
3. 3Gently flip the fish (using two spatulas if necessary) and cook for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the thickness of your fish.

Serve

1. 1Remove the Pescado a la Talla from the grill pan and transfer to a serving platter. Squeeze the juice of the remaining lime over the cooked fish.
2. 2Serve immediately with the fresh tomato-lime salsa, cooked rice, and warm tortillas on the side.