Tilefish a la Talla, Guerrero Style

serves 4
 
2 pounds tilefish*
juice of 2 limes
4 guajillo chiles, seeds removed and soaked in hot water until soft
2 cloves garlic, peeled
½ yellow onion
salt to taste
¼ cup mayonnaise
aluminum foil, 3 times the size of the fish
onion, tomato and avocado, diced, for garnish

Place the softened chiles, onion, garlic and juice of 1 lime in a blender, along with enough of the water used to soften the chiles to ease blending. Blend until smooth. Combine the chile sauce and mayonnaise.

Sprinkle salt on the tilefish. Lay out the aluminum foil. Place fish on the foil. Spread the chile sauce, mayo combo on both sides of the fish. Fold the aluminum foil in half and crimp the edges to seal.

Heat the oven to 400°.Bake foil pouches for 10 minutes. Remove from oven, tear open foil and garnish with onion, tomato and avocado. Sprinkle with remaining lime juice.

*substitutes: striped bass, grouper, snapper