Grilled Red Snapper Zarandeado
Ingredients
- 2 Ancho chiles
- 2 Guajillo chiles
- 1 Clove garlic, smashed
- 6 Canned plum tomatoes, smashed by hand
- 1.5 Tablespoons soy sauce
- 1.5 Tablespoons Maggi sauce or Worcestershire sauce
- 2 Drops liquid smoke
- Salt to taste
- 1 Cup zarandeado marinade
- 4 Red snapper fillets, skin-on, 5-6 ounces each
- 1 Small red onion, peeled and thinly sliced
- 1 Cup cilantro leaves, washed, dried, and roughly chopped
- 2 Limes, quartered
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