Huachinango a La Plancha (Grilled Red Snapper)

Combine mayonnaise, lime juice, salt, and black pepper in a bowl. Rub mixture evenly onto the fillets and place them on a plate. Marinate in the refrigerator for 40 minutes.

Preheat an outdoor grill or griddle for medium heat and lightly grease.

Place fillets on the cooking surface for 30 seconds. Turn over and continue to cook until opaque and cooked through, 8 to 10 minutes.