Entree: Mexico – Tamaulipas & Gulf North – Pescado a la Talla (Whole grilled fish split and coated with a spiced achiote and chili paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, butterflied, approx. 2.5 lb (1.1 kg) each
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 g) achiote (annatto) paste
- 3 dried guajillo chiles, stemmed and seeded (approx. 5/16 oz (9 g))
- 2 dried ancho chiles, stemmed and seeded (approx. 0.28 oz (8 g))
- 3 garlic cloves, minced (about 5/16 oz (9 g))
- 1/4 cup (60 ml) freshly squeezed orange juice
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) olive oil (for basting)
- 1/4 cup (60 g) unsalted butter, melted
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 limes, juiced (about 2 tbsp (30 ml))
- Fresh cilantro leaves for garnish
- Banana leaves or foil for grilling, optional

Show original ingredient measurements

- 2 whole red snapper, butterflied, approx. 2.5 lb (1.1 kg) each
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 g) achiote (annatto) paste
- 3 dried guajillo chiles, stemmed and seeded (approx. 9 g)
- 2 dried ancho chiles, stemmed and seeded (approx. 8 g)
- 3 garlic cloves, minced (about 9 g)
- 1/4 cup (60 ml) freshly squeezed orange juice
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) olive oil (for basting)
- 1/4 cup (60 g) unsalted butter, melted
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 2 limes, juiced (about 2 tbsp / 30 ml)
- Fresh cilantro leaves for garnish
- Banana leaves or foil for grilling, optional

Instructions

1. Rehydrate the guajillo and ancho chiles in hot water for 15 minutes until soft; drain. In a blender combine the softened chiles, achiote paste, garlic, orange juice, vinegar, 1/4 cup (60 ml) vegetable oil, oregano, cumin, salt, and pepper; blend to a smooth paste, adding a little water if necessary.
2. Rinse and pat the fish dry. Butterfly each fish by splitting along the backbone and opening flat; remove any small pin bones if desired. Score the flesh lightly on both sides to help the marinade penetrate.
3. Spread about half of the chile-achiote paste evenly over the flesh side of each butterflied fish and reserve the rest for basting. Let the fish marinate 20–30 minutes at room temperature or up to 2 hours refrigerated.
4. Prepare a hot grill for medium-high heat with a clean, oiled grate. If using banana leaves, briefly char them to make pliable and place on the grill to help prevent sticking.
5. Place the fish flesh-side down on the hot grill (on banana leaf or directly on the grate). Grill 6–8 minutes until char marks form and the edges begin to cook; baste with melted butter mixed with 1 tbsp (15 ml) olive oil and turn carefully.
6. Flip the fish and grill skin-side down 4–6 minutes more, basting once or twice with remaining marinade/butter, until the flesh flakes easily and reaches an internal temperature of 145°F (63°C).
7. Transfer to a platter, squeeze lime juice over the fish, sprinkle with cilantro, and let rest 5 minutes. Serve hot with lime wedges and warmed tortillas or rice.
8. Leftovers keep 1–2 days refrigerated; reheat gently to avoid drying the fish.