Ingredients for Pescado A La Talla
- Fish Fillets
- Fresh Parsley
- Garlic
- Olive Oil
- Ancho Chilies
- Guajillo Chilies
- Cascabel Chiles
- Tomatoes
- Onion
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How to Make Pescado A La Talla
- Preheat grill to medium heat.
- Season fish fillets generously with salt and pepper.
- **Prepare Parsley Sauce:** Combine parsley, sour cream, mayonnaise, cilantro, lime juice, and garlic powder in a food processor. Blend until smooth. Season with salt and pepper to taste.
- **Prepare Red Sauce:** Combine tomato salsa, red onion, olive oil, lime juice, and cumin in a food processor. Blend until smooth. Season with salt and pepper to taste.
- Spread half of the fish fillets with parsley sauce and the other half with the red sauce.
- Carefully place the fish fillets on the preheated grill. Grill for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Avoid direct flame contact for even cooking.
- Serve immediately with extra parsley and red sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
32g
Carbs
5g