Pescado Zarandeado

Step by stepInstructions

1. Toast the guajillo chiles in a dry skillet until fragrant, then soak them in hot water for ten minutes.
2. Blend the chiles with the garlic, lime juice, olive oil, mayonnaise, Worcestershire, oregano, salt, and pepper into a thick adobo.
3. Butterfly the fish through the belly so it lies flat, and score the flesh in a diamond pattern.
4. Slather the adobo all over the fish, working it into the scores, and marinate for thirty to sixty minutes.
5. Build a medium-hot fire and oil a wire rack or grill grate well.
6. Grill the fish skin side down, covered, for fifteen to twenty minutes, until the skin is crisp and the flesh flakes easily.
7. Carefully transfer to a platter and serve with lime wedges and salsa.