Entree: Mexico – Gulf Coast Mexico — Tamaulipas – Pescado a la Talla (Grilled Marinated Fish)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

- 2 whole red snapper, butterflied and scaled, approx. 1.5–2 lb (680–900 g) each, head on or off as preferred
- 3 guajillo chiles, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 2 tbsp (30 g) achiote (annatto) paste
- 3 garlic cloves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt, plus more for seasoning the fish
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) orange juice (preferably fresh)
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) apple cider vinegar
- 3 tbsp (45 ml) neutral oil (vegetable or canola) for the marinade
- 2 tbsp (30 ml) olive oil, for grilling and rice
- 1 1/2 cups (278 g) long-grain white rice, rinsed
- 2 3/4 cups (650 ml) low-sodium chicken or fish stock
- 1/2 cup (15 g) cilantro leaves, chopped (for rice and garnish)
- Zest of 1 lime
- 2 medium poblano peppers, approx. 8–10 oz (225–285 g) total
- 8 scallions (green onions), trimmed, approx. 6 oz (170 g)
- 1 small red onion, thinly sliced, approx. 6 oz (170 g)
- 1 tsp (5 g) salt for vegetables, plus pepper to taste
- 8 small warm corn tortillas (optional), approx. 6 in (15 cm) each
- Lime wedges for serving

Instructions

Short Description:
Whole Gulf fish butterflied and marinated in a local red spice blend, then grilled over hot coals and served with cilantro-lime rice and charred poblano and scallion vegetables for a complete main-course meal.

Regional Notes:
This Tamaulipas coast version highlights fresh Gulf fish (red snapper or similar) and a red achiote-guajillo marinade typical of the region’s coastal adobos; grilling over charcoal gives the characteristic smoky char. Unlike inland versions, the emphasis here is on bright citrus and achiote with lightly charred vegetables rather than heavy sauces.

1. Prepare the dried chiles: place guajillo and ancho chiles in a bowl, cover with hot water and soak 15 minutes until softened. Drain, reserve 1/4 cup (60 ml) of the soaking liquid.
2. Make the marinade: in a blender combine soaked chiles, reserved soaking liquid (or orange juice if none), achiote paste, garlic, cumin, oregano, smoked paprika, 1 tsp (5 g) salt, black pepper, 1/4 cup (60 ml) orange juice, 3 tbsp (45 ml) lime juice, 2 tbsp (30 ml) apple cider vinegar and 3 tbsp (45 ml) neutral oil. Blend to a smooth paste, adding up to 2 tbsp (30 ml) water if needed.
3. Prep the fish: rinse and pat the butterflied snapper dry. Score the flesh on both sides with 1/2 in (1 cm) deep diagonal cuts. Season lightly with additional salt (about 1/2 tsp / 2–3 g per fish). Spread about two-thirds of the marinade evenly over both sides of the fish, massaging into the scores. Reserve the remaining marinade for basting and serving. Refrigerate and marinate 30–45 minutes (no more than 2 hours).
4. Start the rice: heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until opaque and slightly nutty. Add 2 3/4 cups (650 ml) stock, 1/2 tsp (2–3 g) salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro and lime zest, and keep covered.
5. Prepare the vegetables for grilling: halve poblanos lengthwise and remove seeds if desired for less heat; toss with sliced red onion and scallions with 1 tsp (5 g) salt and a drizzle of oil. Thread scallions if helpful for easy turning.
6. Heat the grill: prepare a charcoal or gas grill for direct medium-high heat (about 400–450°F / 200–230°C). Oil the grates.
7. Grill vegetables: place poblanos skin-side down and scallions/onion on the grill. Grill until deeply charred and tender, 8–12 minutes, turning as needed. Remove poblanos to a bowl and cover with foil or plastic to steam for 5 minutes, then peel skins if desired and slice into strips. Keep scallions and onion warm.
8. Grill the fish: oil the grill grates again. Place the butterflied fish skin-side down. Grill 8–12 minutes depending on thickness, then flip carefully and grill flesh-side 4–6 minutes more until flesh is opaque and flakes easily with a fork (internal temp ~140–145°F / 60–63°C). During grilling, baste once or twice with the reserved marinade (do not use marinade that touched raw fish unless boiled first; set aside a portion before marinating for basting).
9. Finish and rest: transfer fish to a platter and let rest 4–5 minutes. Warm tortillas on the grill for 20–30 seconds each side if using.
10. Plate: serve the whole or portioned Pescado a la Talla over cilantro-lime rice with charred poblanos, scallions and grilled red onion alongside. Offer lime wedges and extra chopped cilantro; tortillas can be used to make tacos or to accompany bites.
11. Optional sauce: if you reserved marinade that touched raw fish, bring to a simmer in a small saucepan for 3–4 minutes and use as a warm sauce for serving.