Pescado al Mojo de Ajo (Garlic Butter Fish)

Begin by rehydrating the Dried guajillo chile. Place the chiles in a small bowl, cover with hot water, and let them soak for 15-20 minutes until softened. Drain and finely mince the rehydrated Dried guajillo chile.

Pat the Red Snapper fillets completely dry with paper towels. Season both sides of the Red Snapper fillets generously with Salt and Black pepper.

In a large skillet, melt the Unsalted butter over medium heat. Add the minced Garlic and the minced Dried guajillo chile to the skillet. Sauté for 1-2 minutes until the Garlic is fragrant and lightly golden, being careful not to burn it.