Pescado zarandeado fish tacos

Roast the garlic cloves in a dry skillet 10 to 14 minutes until blotched dark and completely soft.

Blend the garlic with the olive oil and salt to a coarse puree with small pieces; pour off half for brushing the fish.

To the remaining garlic oil in the blender add the mayonnaise, soy sauce, huichol hot sauce, lime juice and pepper; blend again. (Mustard, about a tablespoon, is optional and left out.)

Trim the thin belly flap from the skin-on fillets and slash them about halfway through at one inch intervals.

Thinly slice the half red onion and cut the limes into angled wedges; rinse the onion in a strainer under cold water.

Brush the garlic oil heavily over the fish and into the slits, sprinkle liberally with salt, then dab the marinade over, working it into the slits.

Heat the hinged fish basket over the fire about a minute, spray it with oil inside and out, and lay in the fillets skin side down; close and spray the skin side.

Grill, flipping once sizzling well, about 6 to 8 minutes in all for a three quarter inch fillet.

Free the fish from both sides of the basket so it does not tear, and lift onto a serving platter.

Scatter the onion over and the limes around, sprinkle with flaky Maldon salt and serve with huichol sauce and warm tortillas.