dinner · dairy-free
Broiled pescado a la talla
Snapper fillets spread with a tangy guajillo chile paste and broiled until the edges char, finished with lime.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak the chiles in just-boiled water for 12 minutes until soft. Keep a little of the water when you drain them.
-
2
Blend the chiles with the garlic, vinegar, oil, oregano, salt and 2 tbsp of the soaking water to a thick paste.
-
3
Pat the fish dry and feel for pin bones. Lay it skin side down on a lightly oiled metal tray and coat the top with the paste.
-
4
Broil about 15 cm (6 in) from the heat for 6-10 minutes, until the paste darkens at the edges and the thickest part reaches 145°F (63°C). Serve with lime.
