Name: Grilled Whole Sea Bream with Chile Glaze
Yield: Makes 6 servings
Ingredients: 6 guajillo chiles (about 1 ounce); 2 large dried ancho chiles; 3 1/2 tablespoons sugar; 2 1/2 tablespoons chopped garlic; 2 1/2 tablespoons dark agave nectar (preferably organic); 3/4 cup orange juice; 1/2 cup grapefruit juice; 5 tablespoons fresh lime juice; 1 1/2 teaspoons fish sauce (such as nam pla or nuoc nam); 1 tablespoon chopped fresh cilantro plus additional for garnish; Nonstick vegetable oil spray; 1 1 1/4- to 1 1/2-pound whole sea bream, striped bass, or wild-caught rainbow snapper, cleaned, scaled, gutted (1 to 1 1/4 pounds after prep); Cayenne pepper; Ingredient info: Guajillos are maroon-colored, fairly hot chiles about 11/2 inches wide and up to 6 inches long. They are available at some supermarkets and at Latin markets. Ancho chiles are sold at many supermarkets and at specialty foods stores and Latin markets. Fish sauce can be found in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.; Large grilling basket

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Grilled Whole Sea Bream with Chile GlazeHans Gissinger

To make sure the fish doesn't stick to the grill, it's cooked in a metal grilling basket. You can use a fish-grilling basket or an adjustable or flexible grilling basket. The key is to use a basket that keeps the fish secure without smashing it. Look for grilling baskets at housewares and kitchen supply stores and online at cooking.com.

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