1 4 Lb Red Snapper, Cleaned, - Coarse Salt
Head & Tail Intact - Black Pepper, Ground
2 Limes, Juice Only 1/2 Cup Red Wine Vinegar
4 Dried Ancho Chiles 3 Tbls Peanut Oil
4 Dried Pequin Chiles 2 Limes, Cut Into Wedges
- BOILING(!) Water
3 Cloves Garlic

Prepare the grill - it is NOT ready until ALL the coals are EVENLY covered
with a THICK coating of gray ash.
Wipe the fish dry with paper towels.
Squeeze the first measure of limes onto the skin and into the cavity of the
fish.
Let the fish stand to marinate.
Remove the stems from the chile peppers.
Soak the chiles in BOILING(!) water to cover for 30 minutes.
Place the plumped chiles in a blender along with the garlic, salt, pepper,
vinegar and oil.
Blend to a puree.
NOTE: Fresh Green (Anaheim) Chiles can be used in place of the dried chiles if
the dried chiles are unavailable.
Coat the fish with the chile pepper paste.
Broil over hot coals, basting occasionally with additional oil.
Turn once.
Serve with lime wedges.