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north-african-style-pescado-a-la-talla

The Dish This dish takes inspiration from one of the signature plates at Mexico City’s iconic restaurant, Contramar. The dish features a whole butterflied red snapper, grilled and served with two contrasting sauces spread over each half. One side is coated in a smoky, spicy red adobo; the other covered in a bright, garlicky green parsley sauce. It’s cooked over a wood-fired grill until lightly charred and served whole, perfect for sharing. Here, I kept the split-sauce concept but brought in North African flavors. The “red sauce”, a smoky, spicy blend that has cherry tomatoes and harissa paste; the green, a bold, herby, and deeply savory (thanks to the anchovies) chermoula. Instead of grilling over wood fire (if you have the option, go for it), I designed this version to be totally doable at home. To achieve that crisp, slightly charred result, I start by searing the fish skin-side in a hot pan, then finish under the broiler. Best Practices 1. Start with a super fresh, high-quality branzino—butterflied, bones removed, and the head and tail left on for drama. When shopping, look for clear eyes, firm flesh, and a clean, briny smell (never fishy). A good fishmonger will prep it for you if you ask. 2. For the crispiest skin and most flavorful flesh, salt the fish generously and let it sit uncovered in the fridge for one hour. This seasons the fish all the way through and dries out the skin. Right before cooking, pat it completely dry with paper towels to maximize browning. 3. You’ll need a wide, heavy-bottomed, oven-safe pan—something that can handle the sear and go straight under the broiler. Cast iron or stainless steel works great. If you're using a larger fish like red snapper, just make sure your pan is big enough so it lays flat (or cut it into two halves if needed). 4. Other fish that work well: snapper, sea bass, or even trout, as long as they’re butterflied and can lie flat in your pan. One last thing: this dish is a perfect example of why I love my immersion blender. You're making two sauces—blending one, rinsing, then blending the next. It’s way easier to clean than a countertop blender, especially when you’re working quickly or in a small kitchen.

Ingredients