Mexican cuisine · Fish & Seafood

Huachinango a la Talla

Butterflied red snapper coated in red chili adobo and grilled over embers, Guerrero style.

Ingredients · for 4 servings

• 1 red snapper (about 1.4 kg, cleaned)
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 6 garlic cloves
• 2 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1 tsp cumin
• 3 limes
• 5 tbsp olive oil
• 1 red onion
• Salt, pepper

Instructions

1. Cut the fish open along the back, butterfly it flat like a book, leaving the central bone in place, then rub both sides with the juice of one lime, salt it and let sit for 15 min.
2. Seed the guajillo and ancho chilies, toast in a dry pan for 30 sec each, then soak in 250 ml boiling water for 20 min.
3. Purée the chilies with 120 ml soaking water, garlic, vinegar, oregano, cumin, 3 tbsp olive oil and 1 tsp salt into a thick, spreadable adobo.
4. Coat the flesh side of the fish thickly with the adobo and marinate for 20 min, brushing the skin side with the remaining olive oil only.
5. Over medium-hot embers, grill the skin side first for 8–10 min until crisp, then carefully flip and cook the adobo side for 6–8 min, until the meat near the bone is white and opaque.
6. Lift the whole fish onto a platter, top with paper-thin red onion rings, serve with the remaining limes in wedges, and carve at the table.