Grand Recipes

Grand Residences Chef Guido de la Mora’s recipe of the month is a favorite from the Pacific coast and the port city of Acapulco, Pescado a la Talla. Try it this month in Flor de Canela, fresh sea bass marinated talla-style and grilled to perfection. Here is the recipe if you would like to try making it at home.

Pescado a la Talla

La Talla marinade

  • 100 g onion
  • 250 g tomato
  • 50 g garlic
  • ¼ tsp cumin
  • 3 small bay leaves
  • 25 g Pasilla chili
  • 25 g Guajillo chili
  • 25 g Ancho chili
  • 30 ml. olive oil

The Fish

  • 0.8 kg fish
  • 2 l. mesclun spring mix salad greens
  • 100 g tomato
  • Red onion
  • Lime to taste
  • Salt and pepper to taste

Sautée the tomato, garlic, onion, bay leaves, cumin and de-seeded chilies. Once golden, add water and allow to boil for 10 minutes. Blend in a blender and strain. Return to pan and simmer again. Season mixture with salt and pepper.

Season the fish fillets with salt and pepper. Marinate them in the ‘talla’ sauce, for at least 30 minutes in the refrigerator. Make sure they are completely covered by the marinade. Grill to desired doneness.

Place the mesclun lettuces, tomato and red onion on a plate. Top with the grilled fish a la talla.

Enjoy!