Pescado Sarandeado

Ingredients

2 ancho chiles, dried, stemmed and seeded
2 guajillo chiles, dried, stemmed and seeded
3 cups water
1 1/2 tablespoons lower-sodium soy sauce
2 teaspoons lower-sodium Worcestershire sauce
2 teaspoons tomato paste
2 teaspoons lime juice
1 teaspoon oregano, dried
1/2 teaspoon cumin, ground
4 garlic cloves, peeled,
4 (6-ounce) skin-on snapper fillets
1/4 teaspoon salt
Cooking spray
8 lime wedges

Directions

1. Combine chiles and 3 cups water in a large microwave-safe bowl.
Microwave at HIGH 2 minutes or until boiling; let stand 5 minutes.
Strain chiles through a sieve into a bowl, reserving 2 tablespoons soaking liquid.
Place chiles, reserved liquid, soy sauce, and next 6 ingredients (through garlic) in food processor; process until smooth.
2. Score skin of fillets.
Sprinkle fillets with salt.
Coat fillets with chile mixture; let stand 5 minutes.
Heat a large grill pan over high heat.
Coat pan with cooking spray.
Add fillets to pan, skin side down.
Grill 3 minutes, without moving.
Turn and grill 3 minutes or until fish flakes easily when tested with a fork.
Serve immediately with lime wedges.