Grilled Whole Fish with Roasted Tomato-Chile Sauce

Grilled Whole Fish with Roasted Tomato-Chile Sauce
Photo by Mark Thomas

Ingredients

  • ¼ cup white onion
  • 1 ½ teaspoons sea salt
  • ¼ cup canola oil
  • 12 5- to 6-inch-diameter warm corn tortillas
  • 1 teaspoon dried Mexican oregano
  • 3 serrano chiles
  • 1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied
  • + 5 more ingredients
    • ¼ cup fresh cilantro
    • 3 garlic cloves
    • 1 tablespoon parsley
    • 2 pounds ripe tomatoes
    • 2 teaspoons fresh lime juice

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 tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to pro...

View full recipe at Epicurious

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