Pescado A La Talla Recipe
fresh catch, cilantro-poblano sauce, tomato salad, lemon
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Ingredients
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Fish
Cilantro-Poblano Sauce
Tomato Salad
Garnish
Method
Preparing the Fish
- 1
Prepare the Fish
Rinse the fresh fish fillets under cold water and pat them dry with paper towels.
- 2
Season the Fish
Drizzle olive oil over the fish fillets and season both sides with salt and black pepper.
- 3
Making the Cilantro-Poblano Sauce
- 4
Prepare the Poblano
Roast the poblano pepper over an open flame or under the broiler until the skin is charred. Place it in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop.
- 5
Blend the Sauce
In a blender, combine the roasted poblano, fresh cilantro, garlic cloves, lime juice, olive oil, and salt. Blend until smooth and adjust seasoning to taste.
Preparing the Tomato Salad
- 6
Combine Salad Ingredients
In a medium bowl, combine the diced tomatoes, finely chopped red onion, and chopped cilantro.
- 7
Dress the Salad
Drizzle lime juice over the salad and season with salt to taste. Toss gently to combine all the ingredients.