Hospitality Academy

Pescado a la Talla del Restaurante Contramar

Pescado a la Talla

Total: 1 hr 10 mins


  • Sans lactose
  • Sans gluten

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Pescado a la Talla del Restaurante Contramar

Gabriela Cámara is a world famous Mexican chef and author who owns two renowned restaurants, one in Mexico City (Contramar) and the other one in San Franciso (Cala). This recipe, the pescado a la talla, is one of Contramar’s famous recipes. Try it out at home and discover that you too have a hidden cooking talent! 

Gabriela Cámara

Nationalité: Chinese-American
Profession Chef and TV show presenter
Plat préféré: Whole steamed fish
Prix: James Beard Foundation Award for Who’s Who of Food and Beverage in America

  • 4 dried cherry paprika OR 1 chilli pasilla (without seeds)
  • 1 chilli ancho (without seeds)
  • 1 dried chilli guajillo (without seeds)
  • 1 chilli pasilla (without seeds)
  • 2 chillis de árbol
  • 4 jitomates chicos
  • 1/4 of a medium-sized white onion
  • 5 cloves of garlic
  • 2 cloves
  • 120ml of vegetable oil
  • 2tbsp orange juice
  • 1tbsp fresh lemon juice
  • 1tsp ground achiote
  • 1/4tsp ground cumin
  • 1/4tsp oregano
  • a little salt
  • 4 garlic cloves
  • 2 cups of parsley leaves with fresh stems
  • 120ml of vegetable oil
  • kosher salt
  • some vegetable oil to grill the fish
  • 2 Red Snappers (type of fish) with skin,
    halved lengthwise and cleaned (each half should weight about 250g) – you can order them at the fishmonger’s (but make sure you tell them to leave on the head and the spine as well as the tail).
  • a little salt and some freshly grounded pepper
  • 1
    Step 1
    Start by making the red chilli sauce: Put all the chilis except of the árbol chillis in a medium-sized pan. Cover them with water and bring to the boil slowly. Cover them, remove them from the heat and let them stand for approx. 30 mins. Strain the chillis, reserving some of the liquid. Put the chillis in a blender together with the árbol chillis, tomatoes, onion, garlic, cloves, oil, orange juice, lemon juice, achiote, ground cumin and oregano and blend them. You may add a little of the reserved water from the drained chillis if necessary to obtain a light paste. Season with salt and pepper.
  • 2
    Step 2
    For the parsley sauce: Put the 4 garlic cloves, the 2 cups of parsley leaves with the fresh stems, the 120ml of vegetable oil and the kosher salt into a blender and blend them well until all is blended. If necessary you can add some more salt. A small tip: The two sauces can be made one day in advance and stored in the fridge over night.
  • 3
    Step 3
    For the fish: Heat the grill using medium heat. Brush the grill with some oil. Dry the skin side of the fish well using some paper towels (this will prevent the fish from sticking). Use a small sharp knife to cut diagonal cuts into the meat side of the fish (should be 5mm deep but not touch the skin of the fish and should be spaced 2cm from each other). Season the halves with salt and pepper. 1/2 cup of red chilli sauce should be used to spread on two halves of the fish. Do the same thing with the other two halves of the fish but using the parsley sauce.
  • 4
    Step 4
    To grill the fish: Grill the fish skin side down until skin is richly sooty and fish is almost fully cooked (approx. 7-10 minutes). Turn them over with a wide spatula and be very careful. Broil until you have nice grill marks on the meat side and the fish easily comes off the grill (approx. 2 minutes).
  • 5
    Step 5
    To serve: Serve on a platter, with the sauces facing the sky. You may serve the fish with tortillas, guacamole, lemon and beers.


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