Mexico City is having a moment (decade?) and we're pretty sure it has something to do with this very dish. Gabriela Camara's Contramar is a must for any Mexico City travel itinerary. Her casual seafood eatery is world-famous amongst foodies with passports and her new cookbook makes the epic, authentic food accessible anywhere.
Mexico City's cuisine is as vibrant and diverse as the culture it comes from. Contramar's bright, fresh, veggie-forward menu is a glowing example of what's drawing so many food-first travelers to the big city. Slate this famous fish recipe in for your first BBQ of the summer (and every single one that follows)...
My family has two kinds of eaters: Those who love chiles with wild abandon and those who really don’t. As you might be able to guess, the Mexican side likes their food hot; the Italians, not so much. But for a close family, Pescado a la Talla is the perfect solution. In its traditional presentation, a whole red snapper is butterflied and split down the middle so that you can grill the fillets on both sides of the fish at once. Two different salsas — a mild green parsley one and my hotter red adobo — are painted onto the two sides of the fish. The cooked fish is brought to the table on one platter. Everyone shares the same meal, but the spice lovers don’t have to compromise and those who prefer things milder don’t have to suffer. Both sides of this fish are delicious and it looks spectacular, too. This has become one of our most popular fuertes at Contramar, where the waiters gingerly remove the flesh from the bones at the table and serve it with warm tortillas and refried black beans.
If you don’t have a fishmonger who can butterfly a whole snapper for you, buy four fillets instead and cook two of them with the red sauce and two with the green, in a grill pan or on a grill. You want the grill marks because they sear the sauce into the flesh of the fish. Both sauces can be made a day ahead and stored in separate sealed containers in the refrigerator.
The post A Mexico City Moment: Contramar’s Grilled Red Snapper with Green Sauce appeared first on The Chalkboard.
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