Stir marinade mixture well and let sit for at least one hour before placing in the thresher strips. Refrigerate overnight. Grill the fish over gas if you must, but the very best flavor will be enjoyed when the fish is cooked over mesquite, oak or alder.

Southwestern Seasoning Mix
1/4 cup chili powder
2 tbs. dried oregano
1/4 cup onion powder
1 tbs. garlic powder
2 tbs. dried basil
2 tbs. ground cumin
1 tbs. dried thyme
2 tbs. dried coriander

Mix all ingredients well and store in an airtight container.

Fish Taco Dressing
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, seeds/veins removed and minced
1 tsp. minced capers
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. dried dill weed
1 tsp. ground cayenne pepper

Mix ingredients well and refrigerate for at least 1 hour.

Salsa de Chili Arbol
4 pods of dried chiles Arbol, crushed
6 fresh, ripe tomatoes or substitute 2 cups canned
1 8-oz. can of tomato sauce
1 medium white onion, well chopped
1 fresh lime, juiced
4 cloves of finely minced fresh garlic
1/2 tsp. freshly crushed cumin seeds
1 tsp. whole dried Mexican oregano, freshly crushed
1/2 tsp. salt
1/2 tsp. fresh ground black pepper


Method:
Place the crushed chiles in a mixing bowl, cover them with 1 cup of very hot water and let steep for a few minutes. In a saucepan over medium heat, combine the remaining ingredients with the chili, and chili water and simmer for a few minutes. If the salsa is too thick, thin with water to desired consistency. Pour the salsa into a bowl and allow it to sit at room temperature for an hour to help blend the flavors before serving. For a smoother end product, put the salsa into a blender or food processor and puree.