1, 1.5lb vermillion snapper, butterflied
2 tablespoons A la Talla marinade ( récipe follows)
7 radish slices
1/2 cup Mexican watercress
1/4 red onion, julienned
1/4 cup diced pineapple
Ala talla marinade (makes 3 quarts)
20 ancho peppers, deveined and toasted
10 guajillos peppers, deveined and toasted
1/2 cup garlic cloves, roasted
3 tablespoons whole black peppercorns, toasted
5 fresh bay leaves, toasted
7 avocado leaves, toasted
2 tablespoons marjoram
1 tablespoon cumin seeds, toasted
4 cups red wine
4 cups white wine
2 (12 oz) bottles beer, such as Corona
2 cups manteca (lard)
1 medium white onion, diced
1/2 cup granulated sugar
Puree all ingredients except lard, onion and sugar together in blender until smooth. Preheat a large saucepot with lard over medium-high heat. Once the lard has completely melted, add the onion and cook until translucent. Add the puréed sauce and bring to a boil. Once it boils, add the sugar and reduce heat. Leave gently simmering until sauce thickens, about 10 to 15 minutes.
Place snapper in grill basket. Brush marinade on both sides and close grill basket. Place snapper on grill until done, about 4 minutes.
To garnish: Add radish, onions, watercress and pineapple and toss. Add lime juice and olive oil and toss to coat well. Place on top of snapper.