Name: Grilled Whole Fish with Roasted Tomato-Chile Sauce
Yield: Makes 4 servings
Ingredients: 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 tablespoon chopped fresh parsley; 1 1/2 teaspoons fine sea salt; 1 3- to 3 1/2-pound whole red snapper, head and scales removed, fish cleaned, butterflied; 1/4 cup canola oil; 1 teaspoon dried Mexican oregano; 2 teaspoons fresh lime juice; 12 5- to 6-inch-diameter warm corn tortillas

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Grilled Whole Fish with Roasted Tomato-Chile SauceMark Thomas

Pescado Zarandeado

Although you can broil the fish, it is at its best when cooked outside (placing the fish in a grill basket makes it easier to turn over on the barbecue). Ask the fishmonger to remove the head and scales and to clean and butterfly the fish.

Recipe notes