Pescado Sarandeado

• 2 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, 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 dried oregano
• 1/2 teaspoon ground cumin
• 4 garlic cloves, peeled
• 4 (6-ounce) skin-on snapper fillets
• 1/4 teaspoon salt
• Cooking spray
• 8 lime wedges

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.
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ancho chiles, guajillo chiles, water, lower, lower, tomato paste, lime juice, oregano, ground cumin, garlic, snapper, salt, cooking spray, lime

Taken from www.myrecipes.com/recipe/pescado-sarandeado (may not work)