Sinaloa Style Grilled Butterflied Fish

Place Guajillo Chiles, Ancho Chiles, and Arbol Chiles in a heatproof bowl. Cover with hot water and let them rehydrate for 20 minutes until softened. Drain, reserving a small amount of the soaking liquid.

In a blender, combine the rehydrated Guajillo Chiles, Ancho Chiles, Arbol Chiles, Garlic, White Onion, Lime Juice, White Vinegar, Cumin Powder, Mexican Oregano, Black Pepper, Achiote Paste, and 10 grams of Sea Salt. Add a splash of the reserved chile soaking liquid if needed to achieve a smooth, thick marinade. Blend until completely smooth.

Pat the butterflied Red Snapper dry with paper towels. Make a few shallow diagonal cuts on the flesh side of the Red Snapper. Rub the remaining 5 grams of Sea Salt all over the Red Snapper.