Skip fillets and grill the fish whole for juicier, tastier meat.
I seasoned my fish with salt, pepper, ancho chili powder, cumin, lime juice, and olive oil, then stuffed its cavity with lime slices and cilantro before placing it on the grill to cook.
I topped the whole thing off with a quick lime vinaigrette I flavored with tons of cilantro, chilies, and scallions, and served it with cucumber slices, lime wedges, some cucumberYou can use your fork to get the meat off the bones, but I find that fish tastes even better when you pick it with your fingertips. The last scraps of a tortilla form perfect, edible napkins.
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