Guerrero

Pescado a la talla

Name: Pescado a la talla
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole fish about 1 kg butterflied (snapper or seer) fish; 5 seeded dried guajillo chilli; 1 seeded dried ancho chilli; 4 cloves garlic; a pinch cumin powder (ground cumin); 1/2 tsp dried oregano; a pinch black pepper; 4 tbsp mayonnaise; a handful flat leaf parsley; a handful coriander leaves (cilantro); 2 tbsp lemon juice; 1 1/2 tbsp cooking oil (vegetable oil); Salt, to taste

Butterflied fish, half red chilli, half green herb, grilled over fire. Acapulco beach lunch.

45 minTime

47 gProtein each

mediumSpice

Beach grill2 chapters · 1 min read

Make it your way

Grandma's wayButterflied fish with red adobo and green herbs, grilled.

The original

454kcalsame

47 gproteinsame

2 gfibresame

45minutessame

Pescado a la talla.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 whole fish about 1 kg, butterflied (snapper or seer)

Dried guajillo chilli5, seeded

Dried ancho chilli1, seeded

Garlic4 cloves

Cumin powder (ground cumin)a pinch

Dried oregano½ tsp

Black peppera pinch

Mayonnaise4 tbsp

Flat leaf parsleya handful

Coriander leaves (cilantro)a handful

Lemon juice2 tbsp

Cooking oil (vegetable oil)1½ tbsp

Saltto taste

Method

4 steps

1Soak the chillies in hot water 15 minutes, then blend with half the garlic, cumin, oregano, pepper, salt and a splash of lime into a thick paste.
2Blend parsley, coriander, remaining garlic, mayonnaise and lime into a green sauce.
3Open the fish flat, salt it, brush with oil and paint one half red and the other green.
4Grill in a hinged basket, flesh side down first, 8 minutes, then skin side 8 minutes, or roast at 220°C for 20 minutes.

Serve it like this

Lay the whole fish on a long platter, red and green side up, with warm tortillas, sliced onion and lime so everyone makes their own tacos.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guerrero

Pescado a la talla

Butterflied fish, half red chilli, half green herb, grilled over fire. Acapulco beach lunch.

45 minTime

47 gProtein each

mediumSpice

Beach grill2 chapters · 1 min read

Make it your way

Grandma's wayButterflied fish with red adobo and green herbs, grilled.

The original

454kcalsame

47 gproteinsame

2 gfibresame

45minutessame

Pescado a la talla.

Per serving, worked out from the ingredient table.

Ingredients

Fish1 whole fish about 1 kg, butterflied (snapper or seer)

Dried guajillo chilli5, seeded

Dried ancho chilli1, seeded

Garlic4 cloves

Cumin powder (ground cumin)a pinch

Dried oregano½ tsp

Black peppera pinch

Mayonnaise4 tbsp

Flat leaf parsleya handful

Coriander leaves (cilantro)a handful

Lemon juice2 tbsp

Cooking oil (vegetable oil)1½ tbsp

Saltto taste

Method

4 steps

1Soak the chillies in hot water 15 minutes, then blend with half the garlic, cumin, oregano, pepper, salt and a splash of lime into a thick paste.
2Blend parsley, coriander, remaining garlic, mayonnaise and lime into a green sauce.
3Open the fish flat, salt it, brush with oil and paint one half red and the other green.
4Grill in a hinged basket, flesh side down first, 8 minutes, then skin side 8 minutes, or roast at 220°C for 20 minutes.

Serve it like this

Lay the whole fish on a long platter, red and green side up, with warm tortillas, sliced onion and lime so everyone makes their own tacos.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pescado a la talla

Make it your way

Ingredients

Method

Pescado a la talla

Make it your way

Ingredients

Method

Make it a meal