1. Split the whole fish along the back and open it out butterfly-style, keeping the belly skin in one piece (your fishmonger will gladly do this), clean the inside and salt both sides.
2. Stem and deseed the guajillo chilies and soak them in hot water for 15 minutes.
3. Blend the drained chilies with the chipotle, garlic, the juice of one lime, soy sauce and Worcestershire sauce until smooth; stir half of the paste into the mayonnaise.
4. Spread the flesh side of the fish thickly with the mayonnaise sauce and lay it in an oiled fish grilling basket.
5. Over medium-hot coals, grill flesh side down first for 10-12 minutes, then turn and grill skin side down for another 8-10 minutes, basting several times with the remaining sauce, until the flesh is cooked through at the backbone.
6. Serve whole with the remaining lime wedges, warm tortillas and onion rings, and let everyone pick from it themselves.
Tip: It works without a grill too: bake skin side down at 220 °C for 20-25 minutes, then finish for 3 minutes under the grill.
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