Chile Pepper Snapper
Combine chiles and 3 C 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 Tbs 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, cilantro, and warm tortillas.