Pescado A La Talla Food
PESCADO A LA TALLA
Make and share this Pescado a La Talla recipe from Food.com.
Provided by s_tamayo
Categories < 15 Mins
Time 15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Add salt and pepper to taste to the fish, and break into pieces.
- For the Parsley sauce: mix all ingredients in a food procesor and reserve.
- For the traditional Red sauce: mix all ingredients in a food procesor and reserve.
- Spread each fish loin, one with green sauce, and the other with red sauce. Add salt and grill, not directly into the flame.
- Serve with additional sauce.
Nutrition Facts : Calories 605.9, Fat 47.3, SaturatedFat 6.6, Cholesterol 66, Sodium 111.8, Carbohydrate 16.8, Fiber 4.2, Sugar 2.4, Protein 30.9
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- 1. __Prepare the__ *__frijoles aguados__*. 1 day before cooking, soak the dried beans overnight in cold water (this will ensure that the beans cook faster and more evenly). The next day, rinse the beans thoroughly to remove any debris. Place the beans in a medium pot and cover with water until the beans are completely submerged and there’s an extra 10 centimeters of water above them. Add the garlic and epazote (or avocado leaves). Remove any beans that float to the surface.
- 2. __Cook the__ *__frijoles aguados__*. Bring the water to a boil, then reduce the heat to low to maintain a simmer. Cover the pot. After about 30 minutes, remove the lid, stir the beans, and add more water if needed to maintain 10 centimeters of water covering the beans. Replace the lid and simmer for another 15 minutes. After 15 minutes, taste a bean for doneness—it will likely still be firm, but check every 10 minutes from this point, stirring gently between each test and adding more water as needed. Cook the beans until soft but still whole with skin intact. Season with salt and set aside.
- 3. __Make the__ *__adobo rojo de chiles__* __sauce__. If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, flipping once, until lightly toasted and aromatic, about 1–2 minutes. Put the toasted chiles in a blender. Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste.
- 4. __Make the green sauce__. Combine all ingredients in a blender (or a tall vessel if you’re using an immersion blender). Blend until all ingredients are smooth and combined, about 2–3 minutes. Parsley can be fibrous and tricky to blend; just keep pulsing until emulsified.
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