Grilled Whole Sea Bream with Chile Glaze

Name: Grilled Whole Sea Bream with Chile Glaze
Yield: 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; Large grilling basket

By Steven Raichlen Francine Maroukian and Bryan CaswellPhotography by Hans Gissinger

June 6, 2010

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Recipe notes