Pescado a la talla

Method

1. 1 Cut the fish along its back and spread it flat like a butterfly's wing.
2. 2 Soak dried chilies and then blend them with garlic, vinegar, and oregano to make a red sauce.
3. 3 Mix mayonnaise with garlic and lemon juice to make a separate white sauce.
4. 4 Spread the red sauce on one half of the fish and the white sauce on the other half along the backbone.
5. 5 Two halves, two sauces – that's the whole hallmark of pescado a la talla, not spreading one sauce evenly.
6. 6 Grill over charcoal for 20 minutes skin-down, then flip and cook for another 6 minutes. Serve with corn tortillas.

With an appliance

• Charcoal grill 1 hr

  Grill over charcoal, keeping the grill 15 cm above the grate, skin side down, for 20 minutes, then flip for another 6 minutes; the charcoal smoke is the correct flavor.