|1 kg • Snapper (or Mahi Mahi)|
|1 • Guajillo chili|
|100 g • Garlic|
|150 g • White onion|
|1/2 tsp • Black pepper|
|1/2 tsp • Cloves|
|1/2 tsp • Mexican oregano|
|1/2 tsp • Coriander|
|1/2 kg • Tomato|
|100 g • Lemon juice|
|100 g • Fresh cilantro|
|50 g • Serrano or habanero chili|
|1 oz • Soy sauce|
|1 tbsp • Mayonnaise|
|1 tbsp • Dijon mustard|
Clean fish and remove the bones completely. (You can use just the steak)
Season with salt, pepper, lemon juice and olive oil and reserve.
Put the garlic and salt into a mortar. Grind along with cloves, coriander seeds, cumin and oregano. Everything must be perfectly smooth.
Add mayonnaise, mustard and soy sauce.
Roast the guajillo chili. Remove the seeds and boil to soften slightly. Cool and blend with garlic and onion mixture. Drain any excess liquid and mix with the other mayo/mustard/soy sauce mixture.
Use this sauce to marinate the fish and cook on the grill.
You can add Mexican salsa on top and the fish is cooking.