Pescado a la Talla (Guerrero Style Grilled Fish)
A butterflied whole fish brushed with red chilli sauce and grilled until crisp at the edges, served with warm tortillas and pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Red enchilada sauce and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.06 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Ask the fishmonger to butterfly the fish, or cut along the backbone and open it flat. Pat dry. Mix the oil, lime juice and garlic with a good pinch of salt and rub it over the flesh.
- 2
Pour 150 ml of your ready made red enchilada sauce (see the base recipe) into a clean bowl for brushing. Keep the remaining 150 ml separate and untouched to serve. Heat the grill to high or 220°C (200°C fan).
- 3
Lay the fish skin side down on a lined tray. Brush the flesh with the sauce from the brushing bowl. Grill for 8 minutes.
8 min - 4
Brush again, grill for 4 to 6 minutes until the flesh is opaque and flakes and the edges are lightly charred.
5 min - 5
Warm the remaining sauce in a pan until steaming hot. Discard any sauce left in the brushing bowl.
- 6
Serve the fish on a board with the warm tortillas, avocado, pickled red onions, coriander, lime wedges and the warm sauce.
Tips
- Use a separate bowl for brushing so raw fish never touches the sauce you will serve. Throw away what is left in it.
- Cook until the thickest part is opaque and flakes easily. Do not walk away from the grill.
- Barbecue it over medium hot coals for a more authentic char. Oil the grate well.
- A whole fish keeps moister than fillets, but fillets work if you cut the time to 6 to 8 minutes.
Storing and freezing
Best eaten at once. Cool leftover fish within 1 hour, keep in the fridge for up to 1 day and eat cold or reheat until steaming hot all the way through. Do not freeze.
Questions
What does a la talla mean?
It describes a fish butterflied and brushed with a chilli sauce before grilling, a style from the Guerrero coast. Many versions use a red and a green sauce on each half.
Can I use fillets?
Yes. Use 4 fillets with skin, brush and grill for 6 to 8 minutes without turning.
How do I know the fish is cooked?
The flesh turns white and opaque and flakes easily when pressed with a fork at the thickest part.
Is it hot?
It is mild to medium. Serve extra chilli salsa for those who like more heat.
More made with pickled red onions (cebollas encurtidas)
BBQ Pulled Jackfruit Sliders
VGVDFJerk Jackfruit Tacos with Pickled Red Onions
VGVGFFideo Seco a la Diabla (Spicy Dry Noodle Soup)
DFNFVSalbutes de Pavo (Yucatecan Puffed Masa with Turkey)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.