Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a small skillet, toast the guajillo chiles over moderate heat, turning, until blistered and fragrant, 2 minutes. Transfer the chiles to a bowl, cover with hot water and let stand until softened, 15 minutes. Drain the chiles, reserving 1/4 cup of the soaking liquid.

Step 2    

Transfer the softened chiles and reserved chile soaking liquid to a food processor. Add the tomato puree, soy sauce, Worcestershire sauce and garlic and puree until smooth. Add the mayonnaise and puree until incorporated. Season with salt and pepper.

Step 3    

Light a grill or preheat a grill pan. In a small bowl, whisk the shallot with the vinegar, lemon zest, lemon juice and crushed arbol chile. Gradually whisk in the 1/4 cup of olive oil. Season the vinaigrette with salt and pepper.

Step 4    

Brush the vegetables with oil and season with salt and pepper. Grill the vegetables over moderately high heat, turning, until crisp-tender; 3 minutes for the scallions, 5 minutes for the asparagus. Transfer the vegetables to a bowl and toss with the vinaigrette.

Step 5    

Using a sharp knife, make three shallow cuts on the skin side of each snapper fillet. Transfer 1/4 cup of the guajillo mayonnaise to a small bowl. Rub each fillet all over with 1 tablespoon of that mayonnaise, rubbing it into the cuts. Grill the fillets over moderate heat, turning once, until lightly charred and just cooked through, 6 to 7 minutes. Transfer the snapper and grilled vegetables to plates and serve with warm corn tortillas, passing the remaining guajillo mayonnaise at the table.

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