Grilled fish, talla-style (Pescado a la talla)

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Preparation time: 40 mins
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


4 Red snapper (or any other white fleshy fish) fillets
4 tbsp Mayonnaise
2 tbsp Lime juice
1 tbsp Salt
½ cup Butter, melted (optional)
1 jar Mölli Acapulco Cooking Paste
2 tbsp Olive oil


• In a bowl, mix the mayo, lime juice and salt. Rub the fish with the mixture and let marinate for 20 minutes at room temperature (or up to an hour in the fridge).
• Heat the oil in a small saucepan and add the Acapulco Cooking paste. Bring to a boil, lower the heat and cook for 5 minutes. Season to taste with salt. Let cool to room temperature.
• Preheat outdoor grill. Lightly grease a grilling basket and place the fish fillets inside. Place the basket on top of the grilling rack and grill for 4-5 minutes, basting with the sauce at least 2 times. Turn basket over, baste with melted butter and grill for another 3-4 minutes or until fish is cooked.

• Alternate cooking method
• Preheat oven to 350 degrees. Lightly oil a large cookie sheet and place fish fillets on top. Transfer to oven and let cook for 6-7 minutes basting the fish with the sauce at least 2 times. Turn fish over, baste with melted butter and cook for 5-6 more minutes or until fish is cooked.
• Serve with warm corn tortillas on the side, lime wedges, salt and avocado slices. This recipe is ideal for fish tacos. Enjoy!


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