Dinner · 50 min · mexican

Pescado a la Talla

A Mexican dinner built around whole red snapper and guajillo chiles — on the table in 50 minutes.

Ingredients

• 3 lb Whole red snapper
• 6 Guajillo chiles
• 1/2 cup Mayonnaise
• 6 cloves Garlic
• 3 Lime
• 1/4 cup Olive oil
• 1/2 cup Parsley
• 3 tbsp Butter

Steps

1. Butterfly the snapper and score the flesh. Pat very dry — dry fish grills instead of steaming.
2. Blend the soaked guajillos with garlic, lime juice, and oil into a thick red adobo; blend the mayo with garlic, lime, and parsley into a green adobo.
3. Paint the red adobo on one side of the fish and the green on the other — the two-sided talla that gives the dish its name.
4. Grill over medium-high heat 6 to 8 minutes per side, until the flesh flakes and the skin crisps.
5. Rest 5 minutes so the juices settle.
6. Serve whole with lime wedges, rice, and tortillas. Half red, half green, all Guerrero.

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