Grilled Whole Fish with Roasted Tomato-Chile Sauce

Name: Grilled Whole Fish with Roasted Tomato-Chile Sauce
Yield: 4 Servings
Ingredients: 2 pounds ripe tomatoes; 3 serrano chiles, stemmed; 1/4 cup coarsley 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

By Marilyn Tausend and Ricardo Mu oz ZuritaPhotography by Mark Thomas

April 30, 2003

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