Adobo Red Snapper with Chipotle Coleslaw | James Beard Foundation

Ingredients

• 1 1/2 pounds center-cut red snapper fillet, skin and small bones removed, cut crosswise into 4 equal pieces
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup adobo, recipe below
• 1/2 cup mayonnaise
• 2 tablespoons canola oil
• Two 6-inch corn tortillas, cut in half
• 5 dried guajillo chiles
• 1 tablespoon canola oil
• 1/4 white Spanish onion, sliced
• 1 small clove garlic, smashed
• Three 6-inch cinnamon sticks, broken into thirds
• 2 whole cloves
• 12 whole black peppercorns
• 1/3 teaspoon cumin, crushed
• 1 1/2 cups water
• 2 cups shredded red cabbage
• 2 cups shredded Napa cabbage
• 1/2 cup chopped cilantro
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chipotle rouille, recipe below
• 1 tablespoon honey
• 2 canned chipotle chiles, in adobo
• 1 cup canola oil
• 2 large egg yolks
• 1 tablespoon lemon juice
• Salt
• Freshly ground black pepper