Grilled Snapper with Two Sauces — Pescado a la Talla
Guerrero grilled whole snapper fillet glazed half with red guajillo-achiote adobo and half with green parsley-cilantro pesto, charred over high heat, served with rice, lime, and warm corn tortillas.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 4 guajillo chiles in hot water 5 minutes, drain. Blend guajillos with 2 tbsp achiote paste, 2 garlic cloves, 1 tsp cumin, 1 tsp oregano, 2 tbsp vinegar, 2 tbsp neutral oil, and 0.5 tsp salt until smooth. Blend 1/4 cup parsley, 1/4 cup cilantro, 2 garlic cloves, 2 serrano chiles, 4 tbsp olive oil, 2 tbsp lime juice, and 0.5 tsp salt until coarsely textured. Pat 440g snapper fillets dry, season both sides with 1 tsp salt and 0.5 tsp pepper.
Toast
Heat 2 tbsp neutral oil in a large saucepan over medium for 1 minute. Add 120g rice and toast 2 minutes until fragrant. Add 1 cup chicken stock and 0.5 tsp salt, bring to boil.
Simmer
Reduce heat to low, cover rice, and cook 14 minutes until tender and liquid absorbs. Rest covered off heat.
Grill 1
Heat grill pan to medium-high for 5 minutes until smoking. Lay snapper fillets flesh-side-up on a board. Spread red adobo across one half and green pesto across the other half of each fillet, keeping sides distinct.
Grill 2
Place fillets skin-side-down on hot grill, 5 minutes without moving until skin crisps and grill marks deepen. Flip carefully with wide spatula, grill 3 minutes flesh-side-down until just cooked through and glazes char lightly.
Char and plate
Char 4 corn tortillas over grill 20 seconds per side. Arrange rice on plates with snapper flesh-side-up alongside. Top with 120g avocado slices and cilantro. Serve with charred tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.