Ingredients

Red Chile Sauce

4 dried cascabel chiles or 1 pasilla chile, seeds removed

1 ancho chile, seeds removed

1 dried guajillo chile, seeds removed

1 pasilla chile, seeds removed

2 dried chiles de árbol

4 plum tomatoes, cored

¼ medium white onion

5 garlic cloves, peeled

2 whole cloves

½ cup vegetable oil

2 tablespoons fresh orange juice

1 tablespoon fresh lime juice

1 teaspoon ground achiote (annatto) seeds

¼ teaspoon ground cumin

¼ teaspoon Mexican or Italian oregano

Kosher salt

Parsley Sauce

4 garlic cloves

2 cups (packed) parsley leaves with tender stems

½ cup vegetable oil

Pinch of ground cumin
Kosher salt

Fish and Assembly

Vegetable oil (for grill)

4 8-ounce skin-on, boneless red snapper fillets

Kosher salt, freshly ground pepper
Warm tortillas, Grilled Salsa Roja and Avocado-Tomatillo Salsa Verde, and lime wedges (for serving)

Preparation

  1. Red Chile Sauce

    Step 1

    Place cascabel, ancho, guajillo, and pasilla chiles in a medium saucepan and add water to cover; bring to a simmer. Cover, remove from heat, and let sit 30 minutes to soften. Drain.

    Step 2

    Purée softened chiles, chiles de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, and oregano in a blender until smooth; season with salt and pepper.

    Step 3

    Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

  2. Parsley Sauce

    Step 4

    Purée garlic, parsley, oil, and cumin in a clean blender until smooth; season with salt.

    Step 5

    Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

  3. Fish and Assembly

    Step 6

    Prepare a grill for medium heat; brush grates with oil. Pat dry skin side of each fillet with paper towels (this will help keep the fish from sticking). Using a sharp knife, score flesh side of each fillet on a diagonal about ¼” deep and 1″ apart; season with salt and pepper. Spread 2 fillets with ½ cup red chile sauce each, making sure to coat the entire surface and pushing into score marks. Repeat process with remaining 2 fillets using parsley sauce this time.

    Step 7

    Grill fish, skin side down, until skin is charred and fish is almost cooked through, 7–10 minutes. Carefully turn with a wide spatula; cook until flesh side has char marks and easily releases from grate, about 2 minutes. Place flesh side up on a platter. Serve with tortillas, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.