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.
Butterfly the fish: To prepare a whole fish for cooking it a la talla in their style, scale it, cut off the fins (I find a kitchen shears works good for that) but don’t gut it. Then, use a sharp knife to cut along one side of the dorsal fin (the one on top of the fish as it swims), from the back of the head to the tail, cutting into the fish along the spine until you reach the backbone. Use your knife to cut through the rib bones that surround the viscera. Flip the fish over and do the same on the other side. Now the two fillets should be separated from the spines and back bone, but still connected at the head and tail. Holding the backbone firmly, break it (or cut it) from the head and from the tail; discard or save for stock. With a cleaver or heavy knife, split the head without cutting all the way through it. Pull out and discard all the viscera, then rinse the fish well. You now have a completely butterflied whole fish (butterflied from the top down, not the bottom up), with only the lower rib bones attached. Feel free to cut them out.
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.
Brush both sides of the fish with oil, then gently spread a thin layer of adobo over the fish. Place the fish flesh side down in a preheated grill basket, then place the basket on the hottest part of the grill for about 6 to 7 minutes. Flip them onto their skin side and cook for about 3 minutes more until the fish flakes under firm pressure.
Remove from grill and garnish with frisee and red onion. Serve with your favorite salsa, limes and warm corn tortillas.
Rick Bayless –
Love your Taco Tuesday recipes!
THANKS SO MUCH!!
Thanks Rick! I had something like this
In Acapulco and I have been wondering
How to make it!
anything makes a good taco……today is enchillada day…folded over filled with
whatever is handy. Sauce made from the dry pepper pods. A good icy beer completes.
Can’t wait to try this recipe. It looks fabulous and delicious.
Lovely fish recipe and presentation mr. Bayless, now tell us what kind of wood was used?
My husband Chip and I will someday visit your restaurants in Chicago