How to Make It
In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
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.
Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.
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.
Lone Star Cilantro Jalapeño 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 jalapeño 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.
Makes about 2 1/4 cups.
Lone Star Taqueria, Salt Lake City, UT