Pescado Zarandeado

Step 1

Remove the stems and seeds from the 3 dried guajillo chiles by holding each chile by the stem and shaking the seeds into a small bowl, then discard the stems.

Step 2

Place the cleaned chiles in a small heatproof bowl and pour boiling water over them until just covered; let them sit for 5 minutes until soft.

Step 3

Peel the 3 garlic cloves by placing each flat-side-down on a cutting board and pressing firmly with the heel of your hand until the papery skin falls off.

Step 4

Cut both limes in half lengthwise from tip to root, creating 4 lime halves; squeeze 2 halves into a small bowl and keep the other 2 halves whole for serving.

Step 5

Drain the softened chiles through a fine-mesh strainer, discarding the soaking water; transfer the chiles to a blender with the 3 garlic cloves, 2 tablespoons of lime juice, 3 tablespoons of olive oil, and 1 pinch of salt.

Step 6

Blend on high speed for 45 seconds until the mixture becomes a smooth, thick paste with no visible chile pieces, scraping the blender wall halfway through with a rubber spatula.

Step 7

Pat the whole fish dry inside and out using paper towels; trim off any fins with kitchen scissors if desired, then place it on a large cutting board.

Step 8

Make three shallow diagonal cuts across each side of the fish: place your knife at a 45-degree angle and score the skin without cutting all the way through to the bone.

Step 9

Spread half of the chile paste inside the fish cavity using a small spoon, coating the interior completely; rub the remaining paste all over the outside of the fish, working it into the cuts.

Step 10

Preheat a grill or grill pan to medium-high heat by setting it on the stovetop over medium-high heat; test readiness by holding your hand 3 inches above the grate — you should feel strong heat in 2 seconds.

Step 11

Lightly oil the grill grates by folding a paper towel, dampening it with olive oil, and rubbing it across the grates 3 times in each direction using long-handled tongs.

Step 12

Place the whole fish directly on the grill grates; you should hear a loud sizzle on contact; do not move it for 4 minutes.

Step 13

Using a long metal spatula, slide underneath the fish from the head end and gently flip it over in one smooth motion; grill the second side for 4 minutes without moving.

Step 14

Check doneness by inserting a fork into the thickest part of the fish near the backbone and twisting gently; the flesh should flake apart easily and look opaque white, not translucent.

Step 15

Carefully slide a long metal spatula under the fish and transfer it to a large serving platter; place the 2 reserved lime halves on the platter next to the fish.

Step 16

Squeeze the lime halves over the whole fish at the table; the fish is best eaten with your hands, pulling the flaked meat away from the bones.