Pescado A La Talla: Guerrero Style Grilled Fish recipe

Pescado A La Talla: Guerrero Style Grilled Fish

Ingredients:

4 medium-size firm, white fish, cleaned, butterflied and boned
juice of 2 limes
4 ancho chiles, seeded, deveined and soaked in hot water until soft
2 large cloves garlic, roasted on a griddle or comal, then peeled
1/2 medium onion, roasted on a griddle or comal, then peeled
salt to taste
1/4 cup mayonnaise
Shredded lettuce and lime wedges for serving

Directions:

Marinate the fish in the lime juice for 20 minutes. Pat dry.

Place the softened chiles, the roasted garlic and onion, salt to taste and just enough of the chile soaking water to move the blades in a blender and puree.
Mix the chile puree with the mayonnaise and spread this over both sides of the fish.

Grill over hot coals or on an indoor grill until the fish flakes when poked with a fork.

Serve immediately on beds of shredded lettuce, with lime wedges.

Serves 4.