Photograph of the finished Pescado a la talla

Mexico · Cá nướng phết hai xốt đối mặt

Pescado a la talla

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red tilapia Red tilapia 5.3 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 5.6 oz
  • Photograph of Mayonnaise Mayonnaise 8.5 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Dried oregano leaves Dried oregano leaves 0.8 oz
  • Photograph of Lime Lime 8
  • Photograph of Tortilla Tortilla 24 leaves
  • Photograph of Avocado Avocado 2
  • Photograph of Coarse salt Coarse salt 1.7 oz

Method

  1. 1 Cut the fish along its back and spread it flat like a butterfly's wing.
  2. 2 Soak dried chilies and then blend them with garlic, vinegar, and oregano to make a red sauce.
  3. 3 Mix mayonnaise with garlic and lemon juice to make a separate white sauce.
  4. 4 Spread the red sauce on one half of the fish and the white sauce on the other half along the backbone.
  5. 5 Two halves, two sauces – that's the whole hallmark of pescado a la talla, not spreading one sauce evenly.
  6. 6 Grill over charcoal for 20 minutes skin-down, then flip and cook for another 6 minutes. Serve with corn tortillas.

With an appliance

  • Charcoal grill 1 hr

    Grill over charcoal, keeping the grill 15 cm above the grate, skin side down, for 20 minutes, then flip for another 6 minutes; the charcoal smoke is the correct flavor.

Start cooking