Fish a la Talla - Rick Bayless

Name: Fish a la Talla - Rick Bayless
Ingredients: 6 large garlic cloves, unpeeled; 6 medium (about 1 ½ ounces total) dried guajillo chiles, stemmed and seeded; 3 arbol chiles, stemmed (shake out most of the seeds if you wish); 1/4 teaspoon dried oregano, preferably Mexican; 1/4 teaspoon black pepper, whole or freshly ground; Salt, preferably coarse sea salt; 4 skin-on fish fillets (snapper, grouper or bass work well), about 6 ounces per fillet Or 2 1½ -pound whole fish well, cleaned and butterflied as described above in the headnote; 1/2 cup store bought mayonnaise, thinned with 2 tablespoons whole milk; 2 limes, cut into wedges

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Experience authentic coastal Mexican cuisine with Fish a la Talla, cooked beachside like the local fishermen of Puerto Escondido. Serves 4.

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Ingredients

6 large garlic cloves, unpeeled
6 medium (about 1 ½ ounces total) dried guajillo chiles, stemmed and seeded
3 arbol chiles, stemmed (shake out most of the seeds if you wish)
1/4 teaspoon dried oregano, preferably Mexican
1/4 teaspoon black pepper, whole or freshly ground
Salt, preferably coarse sea salt
4 skin-on fish fillets (snapper, grouper or bass work well), about 6 ounces per fillet Or 2 1½ -pound whole fish well, cleaned and butterflied as described above in the headnote
1/2 cup store bought mayonnaise, thinned with 2 tablespoons whole milk
2 limes, cut into wedges