We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!
Place cascabel, ancho, guajillo, and pasilla chile s in a medium saucepan and add water to cover; bring to a simmer. Cover, remove from heat, and let sit 30 minutes to soften. Drain.Purée softened chiles, chiles de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, and oregano in a blender until smooth; season with salt and pepper.
Purée garlic, parsley, oil, and cumin in a clean blender until smooth; season with salt.Prepare a grill for medium heat; brush grates with oil. Pat dry skin side of each fillet with paper towels . Using a sharp knife, score flesh side of each fillet on a diagonal about ¼" deep and 1" apart; season with salt and pepper. Spread 2 fillets with ½ cup red chile sauce each, making sure to coat the entire surface and pushing into score marks. Repeat process with remaining 2 fillets using parsley sauce this time.Grill fish, skin side down, until skin is charred and fish is almost cooked through, 7–10 minutes. Carefully turn with a wide spatula; cook until flesh side has char marks and easily releases from grate, about 2 minutes. Place flesh side up on a platter. Serve with tortillas, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.Calories 410 Fat 30 Saturated Fat 4.5 Cholesterol 40 Carbohydrates 11 Dietary Fiber 2 Total Sugars 2 Protein 25 Sodium 65
Snapper Ancho Chile Pasilla Chile Guajillo Chile Chile De Árbol Parsley Summer Main Dairy-Free Nut-Free Gluten-Free Healthyish Grilling Dinner
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