Grilled Whole Fish with Roasted Tomato-Chile Sauce

By JimMac

Ingredients

• Sauce
• 2 pounds ripe tomatoes
• 3 serrano chiles, stemmed
• 1/4 cup coarsely chopped white onion
• 3 garlic cloves, chopped
• 1/4 cup chopped fresh cilantro
• 1 T chopped fresh parsley
• 1-1/2 t fine sea salt
• Fish
• one 3 to 3-1/2 pound whole red snapper, head and scales removed, fish cleaned and butterflied
• 1/4 cup canola oil
• 1 t dried Mexican oregano
• 2 t fresh lime juice
• fifteen 5 to 6-inch-diameter warm corn tortillas

Details

Servings 6

Preparation

Step 1

Method:

Sauce. Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for the tomatoes and 10 minutes for the chiles. Remove from heat and cool slightly. Peel tomatoes, transfer to processor. Add chiles, onion, and garlic. Blend until coarse purée forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt.

Fish:

Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.

Use spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.