2 large striped bass fillets, skin on
5 tbsp. mayonnaise
2 tbsp. lime juice
1 tbsp. salt
1/4 teaspoon pepper
10 guajillo chilies, seeds removed
5 ancho chilies, seeds removed
1 cup water
4 cloves garlic
1 tbsp. white vinegar
3 whole cloves
1/2 tsp. each dried oregano, thyme, marjoram
1/2 tsp. ground cumin
2 tbsp. butter
2 tbsp. oil
salt and freshly ground pepper
In a bowl, combine the mayonnaise, lime juice, salt and pepper. Rub onto the fish and marinate at room temperature for 20 minutes.
To prepare the sauce, soak the chilies in hot water to cover for 10 minutes. Drain, transfer to a blender and puree with the water, tomatoes, garlic, vinegar, cloves, onoin, oregano, thyme, marjoram and cumin until smooth.
Heat the butter and oil in a small saucepan and add the pureed chilies. When the puree comes to a boil, lower the heat and cook for 20 minutes or until the sauce thickens. Add salt and pepper to taste. Let cool to room temperature.
Grill with the rack set about 8 inches over a charcoal fire. Place fish skin side down and grill for 15-20 minutes, basting regularly with the sauce. Turn the fish over and grill for about 5 minutes longer, or until fish is done.