Pescado Zarandeado Baja Style

1. Prepare chilies: Remove stems and seeds from dried chilies. Toast lightly in a dry pan, then rehydrate in hot water for 15 minutes. 2. Make marinade: In a blender, combine rehydrated chilies, garlic, orange juice, lime juice, cumin, and oregano. Blend until smooth. Stir in olive oil, salt, and pepper. 3. Prepare fish: Pat the whole fish dry. Make several deep diagonal slashes on both sides of the fish. Spread half of the marinade evenly over and inside the fish, ensuring it gets into the slashes. Reserve the other half for basting. 4. Preheat grill: Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot. 5. Grill fish: Place the marinated fish directly on the grill grates or in a fish grilling basket. Grill for 15-20 minutes per side, or until the fish is cooked through and flakes easily with a fork, basting occasionally with the reserved marinade. Cooking time will vary based on fish thickness. 6. Serve: Transfer the grilled fish to a serving platter. Garnish with sliced red onion and fresh cilantro. Serve immediately with extra lime wedges.