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1
In a small skillet, toast the guajillo chiles over moderate heat, turning, until blistered and fragrant, 2 minutes.
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2
Transfer the chiles to a bowl, cover with hot water and let stand until softened, 15 minutes.
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3
Drain the chiles, reserving 1/4 cup of the soaking liquid.
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4
Transfer the softened chiles and reserved chile soaking liquid to a food processor.
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5
Add the tomato puree, soy sauce, Worcestershire sauce and garlic and puree until smooth.
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6
Add the mayonnaise and puree until incorporated.
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7
Season with salt and pepper.
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8
Light a grill or preheat a grill pan.
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9
In a small bowl, whisk the shallot with the vinegar, lemon zest, lemon juice and crushed arbol chile.
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10
Gradually whisk in the 1/4 cup of olive oil.
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11
Season the vinaigrette with salt and pepper.
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12
Brush the vegetables with oil and season with salt and pepper.
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13
Grill the vegetables over moderately high heat, turning, until crisp-tender; 3 minutes for the scallions, 5 minutes for the asparagus.
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14
Transfer the vegetables to a bowl and toss with the vinaigrette.
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15
Using a sharp knife, make three shallow cuts on the skin side of each snapper fillet.
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16
Transfer 1/4 cup of the guajillo mayonnaise to a small bowl.
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17
Rub each fillet all over with 1 tablespoon of that mayonnaise, rubbing it into the cuts.
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18
Grill the fillets over moderate heat, turning once, until lightly charred and just cooked through, 6 to 7 minutes.
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19
Transfer the snapper and grilled vegetables to plates and serve with warm corn tortillas, passing the remaining guajillo mayonnaise at the table.
