8 tablespoons (1 stick) cold unsalted butter, cubed, divided
1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact
Salt and freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon tomato bouillon
1 teaspoon bottled hot sauce (recommended: Huichol)
2 limes, halved, plus additional for serving
6 (6-inch) corn tortillas
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