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
- 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!