Grilled fish a la talla

Prepare the Whole Red Snapper by ensuring it is cleaned, scaled, and butterflied open. Score the flesh lightly on both sides to allow the marinade to penetrate.

For the marinade, begin by toasting the Guajillo chiles, Ancho chiles, and Arbol chiles on a dry comal or skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove the stems and seeds from the toasted chiles.

Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.