You can let the pepper paste sit on the fish longer, up to two hours. The fish will stick to the pan, but preheating the pan to high will help it release. Garnish with cilantro and serve with warm tortillas, if desired.
How to Make It
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.
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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