Red Chile-Grilled Whole Fish

Ingredients

• 1 (3–4 lb [1.4–1.8 kg]) whole fish (I recommend branzino or red snapper)
• 8 dried guajillo chile peppers, stemmed and seeded
• ½ cup (118 ml) soy sauce
• ¼ cup (59 ml) lime juice
• 2 serrano chile peppers
• 1 tbsp (1.6 g) dried oregano, preferably Mexican
• 2 garlic cloves
• 1 tsp ground black pepper
• 1 tsp salt
• 8 Roma tomatoes
• 4 garlic cloves
• 2 serrano chile peppers
• Salt

Instructions

1. 1Gather fresh cilantro sprigs to use as a garnish for the finished dish.
2. 2Prepare lime wedges and warm tortillas to serve alongside the meal.
3. 3Preheat your grill or grill pan to medium heat. For a charcoal grill, light the fire and wait until the coals are covered with gray ash.
4. 4Scrub the grill grates clean and brush them lightly with olive oil so the fish does not stick.
5. 5Clean and scale the whole fish. Use a sharp knife to score the sides, making deep angled cuts down to the bone about every one and a half inches.
6. 6Place a medium cast-iron skillet or a heavy-bottomed pan on the stove over medium-high heat.
7. 7When the pan is hot, toast the guajillo chiles for about 30 seconds on each side until they become fragrant.
8. 8Watch the chiles closely so they do not turn black and become bitter. Transfer the toasted chiles to a bowl.
9. 9Pour hot water over the chiles to submerge them completely, then let them sit for 15 minutes to soften.
10. 10Lift the softened chiles out of the water with a slotted spoon and put them into a blender. Throw away the soaking liquid.
11. 11Put the soy sauce, lime juice, serrano chiles, oregano, garlic, and black pepper into the blender with the guajillo chiles. Blend everything into a smooth paste.
12. 12Rub salt all over the fish and inside the cavity. Lay the fish in a shallow dish, pour the blended marinade over it, and let it rest for 30 minutes.
13. 13Take the fish out of the marinade and place it directly on the grill over low heat. Leave it in place without moving it so the skin does not tear.
14. 14Cook for 3 to 4 minutes until the skin releases easily from the grates. Slide an oiled spatula under the fish, flip it carefully, and cook for another 3 to 4 minutes until the skin is crispy and the meat is flaky.

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