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Ingredients

Ingredients

Medium sea bass, butterflied

70g Cool Chile Ancho in Adobo

20g slightly salted butter, melted

To serve

Fresh chopped coriander

Lime wedges

Mashed avocado, seasoned with salt

10 Cool Chile 15cm Corn Tortillas

Pescado a la Talla by Karla Zazueta

Serves

Makes 10 tacos

Cooks In

1 Hour 15 Minutes

Difficulty

Difficult

This super delicious fish recipe is from the state of Guerrero in the south of Mexico. Chilli adobo is rubbed on butterflied fish and grilled over charcoal for maximum flavour. Our recipe uses seabass and our Ancho in Adobo Marinade, which gives a wonderful deep flavour. The fish can be eaten like a taco with different toppings or as a main dish with some roasted baby potatoes and green salad. An amazing dish for special occasions!

Method

Ask your fishmonger to butterfly the sea bass for you. Once home, place some aluminium foil on a baking tray and put the butterflied sea bass on it, rub the Cool Chile Ancho in Adobo all over the fish, including the head and set aside for 20 minutes.

Prepare charcoal for a BBQ or turn on the grill in the oven.

If using a BBQ place the fish in a fish basket, brush with the melted butter and place over grey coals, turn the fish frequently brushing with more butter until cooked on both sides. If using an oven, brush the fish with butter and place the fish under the grill for 25 minutes. Take the fish halfway through and brush the fish with the melted butter and put it back under the grill. After 25 minutes take it out, the fish should feel firm all around, if not, take it back under the grill for 5 more minutes.

Once properly cooked, carefully transfer it onto an oval serving plate. Heat the tortillas, mash the avocados and cut the limes.

To make delicious tacos, place some fish onto a toasty tortilla, add some mashed avocado and a squeeze of lime. Enjoy!