Grilled Red Snapper Marinated in Adobo

Ingredients

Adobo Marinade
3 ounces guajillo chiles, stems removed
1/2 Spanish onion, halved
3 cloves garlic
1/4 small cinnamon stick
1 bay leaf
Salt to taste

Mayonnaise for Marinade
2 egg yolks
3/4 cup oil (75 percent canola, 25 percent olive oil)
Juice of 1 lemon
2 teaspoons white vinegar
Salt and freshly ground black pepper, to taste

Grilled Red Snapper
4-pound American red snapper or 3 baby red snappers,cleaned and gills removed
Salt and freshly ground black pepper, to taste
Canola oil for drizzling

Instructions

Adobo Marinade
Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Add 1 quart hot water to cover the chiles and bring to a boil. Simmer for 30 minutes or until the chiles are very soft, then strain, reserving the water.

Transfer these ingredients to a blender with a little of the reserved water, adding more as needed, until a thick but smooth paste forms, taking care not to add too much water. Season with salt and pass through a fine strainer. Reserve 1/4 cup of the adobo for cabbage salad.

To prepare the mayonnaise, place the egg yolks in a food processor and pulse. With the motor running, slowly pour the oil in a steady stream until emulsified. Add lemon juice and vinegar and pulse until incorporated. Season with salt and pepper.

To Marinate Fish
Dry the fish with a paper towel, and season both sides with salt and pepper. Coat the fish with mayonnaise to make a base for the adobo to stick to the fish, then cover the fish completely with the adobo paste, making sure you get a bright orange sauce all over the fish. Set in refrigerator and marinate for 24 hours.

Grilling
Make sure the grill is clean and oiled before placing the fish on the grill (to avoid sticking). Lightly drizzle the fish with oil, and set on a hot grill. After 2 minutes, close the lid and cook for 3 to 5 minutes, occasionally brushing the fish with the adobo marinade. Carefully turn the fish over and cook for another 5 to 7 minutes with the lid closed. If using smaller fish, reduce cooking time. Serve with corn tortillas.