Lone Star Fish

Ingredients

• 0.5 teaspoon cayenne 
• 6 tablespoons california chilies dried
• 1  bay leaf dried
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon pepper 
• 1 pound rock fish (see notes)
• 3 tablespoons salad oil 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• blender
• spatula

Directions

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.
3. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.
4. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
5. 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.
6. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.
7. Lone Star Cilantro Jalapeo 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 jalapeo 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.
8. Add salt to taste.
9. Makes about 2 1/4 cups.