Costa Rica tastes like adventure on a plate—surf mornings and volcano views, marimba in the plaza, scarlet macaws overhead, and a dinner table that blends coastal bounty with family tradition. Whether you come for wildlife, scout neighbourhoods for a real-estate move, build a business in a fast-growing hub, or simply chase unforgettable food, there’s one dish that captures that “Pura Vida” feeling beautifully: Red Snapper a la Talla, a grilled, citrusy, crowd-pleasing classic you can make at home with ease.
What is Red Snapper a la Talla?
It’s a coastal-style snapper dressed in a tangy, herby mayonnaise and citrus marinade, wrapped in banana leaves, and cooked until just flaky. Traditionally served butterflied and grilled on both sides at once, it’s striking to present and gentle enough for anyone who’s not usually a seafood fan.
Why does this dish work so well?
The flavour is bright, aromatic, and beautifully balanced, while the banana leaves lock in moisture and add a subtle, tropical perfume. You’ll get restaurant-level results with minimal fuss.
Ingredients (Serves 4)
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4 x 8 oz fresh red snapper fillets
Firm, sweet, and flaky; choose skin-on if possible for structure and extra flavour. -
1 cup mayonnaise
Acts as a lush, heat-stable carrier for citrus and herbs; helps keep the fish succulent. -
5 oz diced, seeded tomatoes
Adds freshness and gentle acidity; seeding prevents the marinade from going watery. -
1 oz freshly chopped coriander (cilantro)
A bright, green lift that marries perfectly with lime and seafood. -
Juice of 1 lime (or lemon)
Zesty tang that lightens the mayo and seasons the fish all the way through. -
Banana leaves
Natural non-stick “parcels” that seal in steam; they also bring a delicate, grassy aroma. -
Sea salt & freshly ground black pepper
Essential seasoning that sharpens flavours without overpowering the fish.
How do I make the marinade?
Whisk mayonnaise, tomatoes, coriander, and lime juice with a good pinch of salt and pepper until glossy. That’s it—the tomatoes release just enough juice to loosen the mayo without thinning it.
What’s the best cooking method?
For ease, bake in parcels; for theatre, grill. Both yield juicy, aromatic fish.
Oven (simple and steady)
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Season & marinate: Pat the snapper dry, season both sides, then swish in the marinade.
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Wrap: Cut banana leaves into rectangles (about 20 × 13 cm / 8 × 5 inches). Place a fillet in the centre, spoon over extra marinade, fold into a snug parcel.
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Bake: Arrange on a tray and cook in a preheated convection oven at 180°C / 360°F for 8–10 minutes until just opaque and flaky.
Grill (smoky and dramatic)
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Prep leaves: Briefly pass banana leaves over the flame to soften.
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Parcel & grill: Wrap as above and grill over medium heat, 4–5 minutes per side, until the parcels are lightly charred and the fish is just cooked.
What should I serve with it?
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Ginger–Mango Rice with Coriander
Steamed rice folded with minced ginger, diced ripe mango, and chopped coriander: sweet heat, citrusy lift, and a cooling finish. -
Ratatouille-style Vegetables
Courgette, aubergine, peppers, onions, and tomatoes softened in olive oil with a splash of lime: silky textures that echo the fish’s tender flake.
Chef’s Tips for Perfect Snapper
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Buy super fresh: Clear eyes, seawater scent, firm flesh. Freshness is the secret to sweetness.
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Don’t overcook: Pull the parcels when the thickest part just flakes; residual heat finishes the job.
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Balance the lime: If your limes are very tart, add a teaspoon of honey to the marinade to round the edges.
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No banana leaves? Use baking parchment plus a layer of foil; you’ll keep the steam even if you miss the aroma.
Step-by-Step (voice-friendly recap)
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Mix marinade: Mayo + tomatoes + coriander + lime + salt + pepper.
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Season & marinate: Coat the fillets lightly; hold back extra for topping.
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Wrap: Centre each fillet on a banana leaf, add more marinade, fold shut.
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Cook: Oven 8–10 minutes at 360°F (180°C) or grill 4–5 minutes per side.
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Serve: Open at the table with ginger–mango rice and ratatouille veg.
FAQs
Can I use another fish?
Yes. Sea bream, mahi-mahi, or corvina work well; choose firm, mild white fish of similar thickness.
Is the mayonnaise safe for grilling?
Absolutely. Mayo is oil + egg; it’s heat-stable and helps prevent the fish from drying out.
Where do I find banana leaves?
Latin or Asian groceries usually stock them frozen; thaw and wipe clean before use.
Can I make it dairy-free?
Use a vegan mayonnaise—texture and flavour remain spot-on.
How far in advance can I marinate?
Up to 30 minutes. Longer can “cook” the fish with citrus and soften the texture.
