Lone Star Fish

• 6 tablespoons ground dried New Mexico or California chilies
• 3 tablespoons salad oil
• 1/2 teaspoon pepper
• About 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground cumin
• 2 whole cloves
• 1 dried bay leaf, broken into pieces
• 1 pound boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish (see notes)

1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
5. Lone Star Cilantro Jalapeno Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeno chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.
6. Makes about 2 1/4 cups.

ground dried new mexico, salad oil, pepper, salt, garlic, cayenne, ground cumin, cloves, bay leaf, fish

Taken from www.myrecipes.com/recipe/lone-star-fish (may not work)