Place the fish onto a rimmed dish or plate. In a small bowl, whisk together 1 tablespoon of the oil, 1 tablespoon of the lime juice, the ground ancho chile, garlic powder, cumin, cayenne pepper ...

Since the Mexico City restaurant Contramar turned a classic fish dish into a go-to entree, versions have popped up from Milwaukee to Greece. The red-and-green pescado a la talla from Contramar in ...