Easy Fish a la Talla with Trout

Pescado a la Talla
Servings: 4
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Ingredients

  • 1/2cup good-quality ancho chile powder (the amount in a typical 2-ounce spice jar)
  • 8 garlic gloves
  • 1/2teaspoon ground cinnamon, preferably Mexican canela
  • 1/4teaspoon black pepper
  • 1/8teaspoon ground cumin
  • 1teaspoon dried oregano, preferably Mexican
  • 3tablespoons apple cider vinegar
  • Salt
  • For the Fish
  • 4whole trout, boned
  • Lime wedges, parsley or cilantro for garnish

Instructions

Heat the grill: Heat a gas grill to medium-high on one side, medium on the other, or light a charcoal fire and let it burn until the charcoal is covered with white ash, then bank the coals to one side.

Make the red chile adobo: Scoop the powdered ancho chile into a blender or small food processor. Bring 1 1/4 cups water to a boil, pour over the chile, loosely cover the blender or secure the top of the processor and pulse to blend thoroughly. In a small microwave-safe bowl, collect the garlic, cover with water and microwave at 100% for 1 minute. Drain and add to the blender or processor, along with the spices, oregano, vinegar and 1 1/2 teaspoons salt. Process until smooth. Remove about 1/3 cup of adobo to a bowl and scrape the remainder into a pint-size jar and store, covered, in the refrigerator, where it will last several months.

Grill the fish: Dress the fish by cutting off the heads, tails and fins. Open the fish to lay them flat and pat them dry with a paper towel. Spray or brush the fish with oil. Place the fish flesh side down on the hottest part of the grill for about 1 to 2 minutes. Flip them onto their skin side over the cooler part of the grill. Spoon the red chile adobo over each fish. Cover the grill and cook 1-2 minutes more until the fish flakes under firm pressure. Garnish with parsley or cilantro leaves and lime wedges.

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Comments

  1. It would be nice to see how hot a recipes is by the number of chilies. I have not heard of
    red chile adobo before. I will find some. We love the red sauce at our favorite Mexican Restaurant.
    Love trout and many other fish.
    Smoked salmon last weekend on the little green egg. It was great! Lemon zest and slices on top and some natures season and a dash of lemon pepper.

  2. this recipe is close to mine, one thing, i use a bit of dark brown sugar….gives the
    salmon an awesome flavor….as well as these you mention. I tried your idea of the oregano, did not go well with the brown sugar idea. By the way we enjoy the show
    and all the different recipes. Have you explored the northern part of Mexico?

  3. If I wanted to use dried ancho chiles instead of powder, how many? Also, is there any reason not to roast the garlic, instead of microwaving it?

  4. Your recipe is also like mine with one difference, I don’t use apple cider vinegar. I will add it the next time I grill some trout. I will let you know if the apple cider vinegar makes a difference in my recipe. Thank you so much for your recipes. They are all delicious and I’m certain this one will be too.

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