One of the most popular fish dishes from the coast of Mexico, Guerrero is "fish size" and you can use snapper, grouper, or bass for this recipe. You need four medium-sized companies fillets. Clean and butterfly and then remove the bones.Marinate the steaks in the juice of two lemons for twenty minutes, then pat them dry with paper towels. Soak four seeded ancho chiles in hot water for pasta until tender, then put them in a blender or food processor with two cloves of roasted garlic and half a roasted onion. You can grill these on the grill or in skillet. Puree the mixture, then stir in three-fourths cup of mayo and add a pinch of salt.
Spread this mixture over the fillets and grill them over hot coals or until fish flakes when you poke them with a fork. You can use a grill indoors if the weather is not suitable for outdoor grilling. Serve on a bed of lettuce with lemon wedges.
How to Grill Red Snapper
Roasting a whole red snapper is very easy, even though many people have only fish fillets or steaks on the grill. You need a party, butterfly red snapper, weighing two pounds, for this recipe and if you are not comfortable preparing your own, you can ask your local fishmonger to do this for you.
You also need achiote paste and you can get this information from most grocery stores in Mexico. Combine ½ cup achiote paste with half a cup of orange juice and three tablespoons of lemon juice and lemon juice. Rub this all over the snapper and leave in the marinade for two to four hours in the refrigerator.
