Fish a la Talla with Grilled Pineapple

This grilled fish entree comes from “Tu Casa Mi Casa” by Enrique Olvera. The adobo sauce is wonderful; I’d describe it as a thick and spicy, sugar-free Mexican ketchup or as a smooth enchilada sauce. The recipe makes more sauce than you need for the snapper, so we’ve been able to use the extra sauce as a dressing with eggs, roasted veggies, and grilled chicken. The original recipe calls for 1 small white onion and 3 large garlic gloves, which we omitted to keep it low-FODMAP.

Fish a la Talla with Grilled Pineapple

Preparing snapper a la Talla means asking your fishmonger to butterfly and de-bone it for you, unless you know how to do it yourself. The sauce is a classic Mexican adobo (marinade), and Enrique Olvera, the author of this recipe, explains that this dish is typically prepared by fishermen along the southern pacific coast of Mexico. We paired the rich and spicy fish with sweet grilled pineapple, creamy sweet potatoes, and a light crisp green salad.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: dairy-free, gluten-free, paleo, snapper, sugar-free, Whole Life Challenge
Servings: 4
Calories: 300kcal



  • 8 guajillo chiles seeded
  • 4 whole cloves
  • 3 black peppercorns
  • 1 tbsp dried oregano
  • 4-5 green onions chopped
  • 6 plum tomatoes
  • 2 tbsp avocado oil
  • 1 tbsp white vinegar
  • Kosher salt


  • 1 large red snapper skin-on, butterflied and de-boned
  • olive oil for rubbing
  • Kosher salt
  • freshly ground black pepper
  • 4 lime wedges
  • fresh corn tortillas



  • Heat a pan over high heat to toast the chiles, cloves, peppercorns, and oregano. Stir 1-2 minutes until fragrant. Transfer to a separate dish, and add the green onion and tomatoes to the hot pan and cook about 8 minutes, to char the tomatoes.
  • Heat the avocado oil over medium-high heat. Add all the toasted and charred ingredients and cook 4-5 minutes or until the tomatoes begin to get mushy. Add enough water to just cover the ingredients and simmer until saucy (about 10 minutes).
  • Transfer mixture to a blender and blend until smooth.
  • Transfer back to the pot and cook over medium heat 5-10 minutes, stirring until the mixture is smooth and the consistency of thick ketchup. Add the vinegar and season with salt to taste.
  • Strain and let cool to room temperature.


  • Preheat your grill over high heat for about 30 minutes. Cover the fish, rubbing olive oil into it, and season with salt and freshly ground black pepper.
  • Grill flesh side down for 1 minute. Then spread the adobo all over the flesh side, leaving the skin side clean. Return to the grill, skin side down. Grill, adding adobo every few minutes, 8-10 minutes until the fish starts to flake or it's cooked to your desired doneness.
  • Add a piece of fish to a fresh corn tortilla, add a light dollop of adobo, and squeeze fresh lime juice over top for a simple, delicious taco. Enjoy!


The adobo can be stored in an airtight container in your refrigerator for up to 2 weeks or be frozen for up to 2 months. The marinade is awesome and we’ve used it on roasted vegetables, grilled chicken, and eggs.
If you’re looking for a recommendation for avocado oil, we’ve been using BetterBody Foods Avocado Oil for a while now.
The recipes in “Tu Casa Mi Casa” are sometimes complex, but always delicious. If you really love Mexican food or want to try something different, give this cookbook a try!

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