Grilled Snapper “Zarandeado” with Serrano Salsa Recipe

Ingredients

• 1 3-pound snapper, cleaned, butterflied, and deboned
• 1 tablespoon coarse salt (sea or kosher)
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1/2 to 1 tablespoon cayenne pepper, or to taste
• 4 to 6 cloves garlic, peeled and minced
• Extra virgin olive oil
• 1 1/4 cups mayonnaise
• 1 to 3 chipotle chiles in adobo, minced
• 1 teaspoon of the rub (see above)
• 1 tablespoon soy sauce
• 2 cloves garlic, peeled and minced
• Coarse salt (sea or kosher)
• 2 to 3 serrano peppers, thinly sliced crosswise
• Juice of 1 lime, or more to taste
• 2 tablespoons extra virgin olive oil
• Small corn tortillas, toasted on the grill until crisp
• Pickled red onions
• 1 or 2 avocados, peeled, pitted, and sliced
• Fresh cilantro