Whole Fish Mexican Style

Name: Whole Fish Mexican Style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 vine tomatoes; 2 fat garlic cloves; ½ white onion; 1 tbsp of annatto seeds; 1 tsp cumin; ⅓ cup of olive oil; 1 tbsp orange juice; 1 tbsp apple cider vinegar; 1 tbsp Chipotle Paste; 1 handful of coriander or parsley (roughly chopped, mainly leaves for easier blending); 1 fat garlic clove; 1 lemon (juice); ⅓ cup of olive oil; 2 large fish fillets (you can use cod, loin, haddock or pollock). You need about 1.3 kg; ½ red onion (finely shaved with a mandoline); ½ white onion (finely shaved with a mandoline); Salt and black pepper (for seasoning); 1 tbsp olive oil; ½ white cabbage (shredded); ½ white onion (sliced into half moons); ½ fennel bulb (sliced finely); Handful of dill (roughly chopped); Handful of coriander (roughly chopped); 1 lemon (juice); 3 tbsp extra virgin olive oil; Sea salt and freshly ground pepper; 1 pack of Soft Taco Wraps; 1 jar of Tomatillo Salsa; 2 limes (cut into wedges); 2 vine tomatoes

Instructions

Prep:20minCook:20min

This Whole Fish Mexican Style recipe is inspired by one of our favourite Mexican Chef’s, Gabriela Camara, and her famous dish “Pescado a la Talla”, which is served at her restaurant Contramar in Mexico City. Her Mexican fish recipe has been all over social media over the past year and it mainly consists of a whole opened fish, where one side is covered with a red adobo “sauce” (a bit spicy) and the other side gets covered with a green adobo sauce (less spicy). The fish gets grilled and then it’s served with warm tortillas, refried beans and salsas on the side. Pescado a la Talla is one of the most popular dishes that’s eaten on the Pacific Coast, and it’s prepared in small shacks by the beach. We can’t think of a more perfect Mexican fish recipe to serve alongside a very cold beer on a hot summer’s day. In our humble interpretation of Gabriela’s recipe, we make this Mexican grilled whole fish easy for you to prepare in your home, where you can then enjoy a little piece of the Mexican Pacific Coast with your friends and family. We prepare the cod by simply baking it in the oven at a high temperature with a lovely layer of shaved onions on top of the vibrant green and red adobos. The onion forms a nice crust of extra flavour over the surface. This oven baked fish is a showstopper and a must-try Mexican fish recipe for the summer, and we hope that you enjoy it! If you have any leftover Mexican adobo sauce we recommend you keep it in the fridge and use it later to add flavour to grilled veggies, prawns or chicken.

Whole Fish Mexican Style

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Ingredients

Instructions

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