If you’ve ever been to Contramar in Mexico City, you know the fish. Their famous pescado a la talla arrives at the table painted half red and half green, grilled until perfectly charred, and served family-style for everyone to dig into. It’s one of those dishes that sticks with you long after the meal is over.
I’ve wanted to recreate that experience at home for years, but rather than making an exact copy, I decided to lean into the flavors I cook with most often. Instead of the traditional adobo and parsley sauces, I brush one side of the fish with smoky harissa and the other with vibrant, herbaceous zhug. The combination feels familiar and unexpected at the same time—bringing together the spirit of Contramar with flavors that are firmly in my own wheelhouse.
For this version, I use a whole trout, which grills beautifully and stays incredibly moist and flaky. The result is a showstopping fish that’s smoky, spicy, fresh, and packed with flavor. It’s the kind of dish that feels special enough for a dinner party but simple enough to make on a warm summer evening.
Contramar-Inspired Trout with Zhug & Harissa
Equipment
- grill pan
Ingredients
- 1 whole rainbow trout butterflied, or 4 (8 oz) boneless skin-on trout fillets
- kosher salt
- ⅓ cup green zhug
- ⅓ cup harissa sauce
- 2-3 tbsp olive oil
- limes and herbs such as parsley or cilantro for garnish
Instructions
- Heat a grill pan over medium heat. Brush the cooking surface with oil so the fish won’t stick.
- Clean fish well, then pat it dry. Using a sharp knife, crosshatch flesh on the diagonal, making cuts about 1⁄2 inch deep and 1 inch apart. Sprinkle with salt.
- Spread the red sauce on one half of the fish and the green sauce on the other half, carefully covering the whole surface area and working the sauce into the knife marks.
- Grill the fish, skin-side down, until it’s almost cooked through, 7 to 10 minutes. Using a spatula, carefully flip it over and cook the flesh side until it has char marks and easily releases from the grill or pan. Place it flesh-side up on a platter and garnish with limes and herbs.
- Serve immediately with pita or rice and a fresh avocado salad.