Pescado A La Talla - cooking recipe

Ingredients

3 (120 g) fish fillets
For the green sauce
1/2 cup fresh parsley
1/2 head garlic, minced
1/2 cup olive oil
For the red sauce
2 ancho chilies (medium)
4 guajillo chilies (large)
5 cascabel chiles
1/2 head garlic
1 tomatoes
1/2 onion, medium
2 tablespoons olive oil

Preparation

Add salt and pepper to taste to the fish, and break into pieces.
For the Parsley sauce: mix all ingredients in a food procesor and reserve.
For the traditional Red sauce: mix all ingredients in a food procesor and reserve.
Spread each fish loin, one with green sauce, and the other with red sauce. Add salt and grill, not directly into the flame.
Serve with additional sauce.