Pescado a la Talla, or grilled red snapper Veracruz style, is a vibrant and flavorful dish that captures the essence of Mexican coastal cuisine. This iconic recipe, hailing from the state of Veracruz, showcases the simplicity of letting fresh, high-quality ingredients shine. The perfectly grilled red snapper, infused with the smoky char of the grill, is a testament to the culinary artistry of the region. Imagine succulent, flaky fish, marinated in a zesty blend of lime juice, chiles, and aromatic herbs, then cooked to perfection over an open flame. The result is a culinary experience that is both satisfying and unforgettable.
The tantalizing aroma of grilling fish, mingling with the spicy zest of the marinade, is just the beginning. This authentic recipe emphasizes the use of fresh, locally-sourced ingredients to achieve the most authentic flavor. Ready to embark on a culinary journey to the Mexican coast? Let's dive into the step-by-step process and learn how to create this delicious Pescado a la Talla.
Tools Needed
- Griddle
- Blender
- Sharp knife
- Grill
Ingredients
- Red Snapper
- Guajillo chiles: 3
- Pasilla chile: 1
- Chile de árbol: 4
- Onion: 1/4
- Garlic cloves: 4
- Butter: 3 tablespoons
- Mayonnaise: 3 tablespoons
- Black pepper: 1 tablespoon
- Seasoning: 1 tablespoon
- Paprika: 1 tablespoon
- Mustard: 1 tablespoon
- Garlic powder: 1 tablespoon
- Achiote (paste or powder): 3 packets/1 tablespoon
- Guacamole
- Pico de gallo
- Grilled corn
Step-by-Step Instructions
Step 1. Prepare the Salsa Talla
- Combine guajillo chiles, pasilla chile, chile de árbol, onion, and garlic on a griddle.
- Boil guajillo and pasilla chiles for 8 minutes.
- Blend all the ingredients (boiled chiles, onion, chile de árbol, garlic) until smooth.
- In a separate bowl, combine the blended sauce with butter, mayonnaise, pepper, seasoning, paprika, mustard, garlic powder, and achiote.
- Mix the sauce well to combine all ingredients.
Step 2. Prepare the Red Snapper
- Clean the fish (leave scales on). Carefully open the fish along the backbone, creating a butterfly shape. Make sure to keep the flesh attached to the spine.
- Remove the spine carefully, leaving it mostly intact. Wash the fish.
- Add a teaspoon of mayonnaise to the fish (optional). Then, add the red sauce to the fish.
Step 3. Grill the Red Snapper
- Grill the fish, scale-side down, for 20 minutes. Flip and grill for another 5 minutes. Optionally, add more sauce and grill for another 3-5 minutes.
Step 4. Serve the Red Snapper a la Talla
- Serve the grilled fish with guacamole, pico de gallo, and grilled corn. You can also serve it in tacos.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Use a very sharp knife to open the fish easily.
- Leaving the scales on prevents the fish from sticking to the grill.
- The mayonnaise in the sauce adds flavor without an overpowering mayonnaise taste.
Nutrition
- N/A
FAQs
1. Can I use a different type of fish instead of red snapper?
While red snapper is traditional, you can substitute with other firm, white fish like snapper, sea bass, or branzino. Adjust cooking time as needed depending on the thickness of the fish.
2. What if I don't have a grill? Can I cook this indoors?
Yes! You can pan-fry or bake the fish instead. Use a high heat for pan-frying to get a nice sear, and bake at a higher temperature (around 400°F) for a similar result.
3. How do I know when the fish is cooked?
The fish is cooked through when it flakes easily with a fork. The internal temperature should reach 145°F (63°C).
With its vibrant flavors and simple preparation, Pescado a la Talla is a dish that will transport you to the sun-drenched shores of Veracruz. This recipe is a perfect blend of fresh ingredients and authentic Mexican techniques, resulting in a truly unforgettable meal. Enjoy the delicious rewards of your culinary journey!