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Pescado a la Talla on the Grill Pan - Image 1

Pescado a la Talla on the Grill Pan

Mexican cuisineCoastal Mexican cuisineJalisco cuisine
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Pescado a la Talla on the Grill Pan

Pescado a la Talla

  1. Raw & Cured Fish Dishes >
  2. Fried Fish Dishes >
  3. Grilled & Baked Fish Dishes

Prep: 25 min • Cook: 15 min. A simplified Pescado a la Talla featuring a whole fish butterflied and marinated in achiote and chile guajillo, expertly grilled on a stovetop grill pan with a vibrant tomato-lime salsa. Perfect for indoor cooks.

Preparation time
25 min
Cooking time
15 min
Total time
40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb whole fish(snapper, branzino, or dorado, butterflied and scaled)
  • 2 tbsp achiote paste
  • 3 pcs chile guajillo(dried, stemmed and deseeded)
  • 3 pcs garlic clove
  • 1/4 cup orange juice
  • 2 pcs lime(juice of 2 limes (for fish marinade and salsa))
  • 3 tbsp olive oil(divided)
  • salt(to taste)
  • black pepper(to taste)

Salsa and Serving

  • 2 pcs roma tomatoes(finely diced)
  • 1/4 cup white onion(finely diced)
  • 1/4 cup cilantro(chopped)
  • 1 pc serrano pepper(minced (optional))
  • 1 cup rice(cooked, for serving)
  • 6 pcs tortillas(corn or flour, for serving)

Instructions

Prepare the Marinade

  1. Rehydrate the dried guajillo chiles in hot water for 15-20 minutes until softened. Drain and remove any remaining seeds or stems.
  2. In 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. Season 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. While 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. Heat 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. Carefully 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. Gently 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. Remove 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. Serve immediately with the fresh tomato-lime salsa, cooked rice, and warm tortillas on the side.

Nutrition

Servings
4
Serving size (imperial)
7 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories450.5 kcal225.2 kcal1,802 kcal
Protein35.2 g17.6 g140.8 g
Fat25.8 g12.9 g103.2 g
Carbs18.5 g9.3 g74 g

Tips

  • When butterflying the fish, ensure it lies flat. If you're uncomfortable doing it yourself, ask your fishmonger to butterfly it for you.
  • Don't overcrowd the grill pan; if you have two fish, cook them one at a time to ensure even heat and proper searing.
  • Offer additional lime wedges and hot sauce for those who prefer extra zest or heat with their Pescado a la Talla.

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