Ingredients
- 1 large red snapper fillet (3 lbs) or 2 smaller fillets
- 3 tablespoons mayonnaise
- 3 tablespoons mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 lime, zested and juiced
- 1 dried guajillo chile
- 1 dried arbol chile
- 3–4 garlic cloves
- Salt and pepper, to taste
- 2 cups water (for softening chiles)
Instructions
- Boil 2 cups of water. Place dried guajillo and arbol chiles in a bowl and pour boiling water over them. Submerge completely and cover with a plate if necessary. Let soak for 10 minutes.
- Once softened, remove chiles, discard stems, and remove most seeds.
- Rinse the red snapper fillet(s) and pat dry with paper towels. Score the top of the fish with shallow slits about 1 inch apart. Sprinkle generously with salt and set aside.
- In a blender, combine the softened chiles, mayonnaise, mustard, Worcestershire sauce, soy sauce, tomato paste, lime zest and juice, garlic cloves, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth.
- Brush the marinade over the entire surface of the fish fillet. Let sit while grill preheats.
- Preheat grill or smoker to 200°F.
- Place fish fillet directly on grill grates. Brush again with additional marinade for full coverage.
- Grill for about 20 minutes, checking at 18 minutes for doneness. For smaller fillets, check at 12 minutes. The fish should be moist and flaky when done.
- Carefully remove the fish from the grill. Slice and serve warm.
Notes
- Use gloves when handling dried chiles to avoid irritation.
- Marinade can be prepared a day ahead and refrigerated.
- Serve with warm tortillas, rice, or grilled vegetables for a complete meal.
- Do not overcook—fish should be just flaky and still moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
