Pescado zarandeado

Method

1. 1 Cut the fish in half along the backbone to create a butterfly shape, then rinse and pat dry.
2. 2 Soak dried Mexican chilies in boiling water for 15 minutes, then blend them with achiote, garlic, lime juice, and salt.
3. 3 Spread the mixture evenly on both sides of the fish and marinate for 30 minutes to allow the reddish-orange color to penetrate.
4. 4 Clamp the fish onto the grill, cook over charcoal for 10 minutes skin-side down, then flip and cook for another 8 minutes flesh-side down.
5. 5 Sprinkle with thinly sliced onions and serve with tortillas and lime.

With an appliance

• Oven 28 min

  Replace step 4: Place the butterfly-shaped fish on the middle rack of the oven at 220 degrees for 16 minutes, then rotate the tray for 8 minutes; the fish will be evenly cooked, without needing to flip it over, and will not have a smoky charcoal smell.