Grilled Whole Fish with Roasted Tomato-Chile Sauce

Ingredients

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

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