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View Recipe Archive For: party/holiday spring summer autumn winter

Cooking >>Pescado a la Talla de Oaxaca

This simple, but delicious recipe by Chef Ricardo Muñoz is a variation of a method of fish preparation traditionally found south of Acapulco.

Pescado a la Talla de Oaxaca
Grilled fish from the coast of Oaxaca

Serves: 6

Fish

• 6 fish fillets about ½ pound each, preferably red snapper or another firm fish
• 1 tablespoon garlic, finely chopped
• Sea salt and freshly ground black pepper to taste

Sauce

• 1 cup mayonnaise
• 2 chiles chipotles in adobo, without the seeds and veins, chopped
• 2 tablespoons adobo sauce from the chipotles
• 6 garlic cloves, finely chopped
• 6 black peppercorns, ground
• 1 tablespoon apple cider vinegar
• Sea salt to taste

Rub the fish fillets on both sides with the garlic; season with salt and pepper.

Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.

Rub the fish fillets with the chipotle sauce.

Grill the fish over charcoal or fry in a saucepan with olive oil.

Serve with pineapple salad.

Ensalada de Piña
Pineapple Salad

Serves: 6

• 3 cups fresh pineapple cut into 1/3-inch cubes
• 8 ounces jicama, peeled and cut into 1/3-inch cubes
• ½ cup thinly sliced red onion
• 1 recipe honey dressing, to taste
• 2 avocados, peeled and cut into thick slices
• 1 cup shelled whole pecans

Honey Dressing

• 1 cup orange honey
• ¼ cup Dijon mustard
• ¾ cup cider vinegar
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons water
• ¼ cup olive oil

Mix the pineapple, jicama and onion together and set aside.

Drizzle the pineapple mixture with the honey dressing, to taste.

Serve, garnished with the avocado slices, and the pecans.

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