“A la talla” Fish

Cut the red snapper along the backbone and open it, removing the entrails.

Toast all the chilies on a griddle for a short time without burning them.

Toast all the seeds on a griddle.

Grind all the seeds in a mortar and pestle.

Meanwhile, boil the chilies and remove them after 5 minutes of boiling.

Blend the chilies, onion, seeds, and garlic with a little of the water left over from boiling, then strain.

Then, fry the sauce with 5 tablespoons of vegetable oil and season with salt.

Spread mayonnaise on the fish and then apply the sauce with a brush on the meat side only.

Place the fish on a grill rack to easily turn it, and grill on the skin side for 15 minutes. Then, flip it to the meat side until it browns slightly, and it’s ready to serve.