• Sizzling Snapper With Diablo Sauce

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    • 1/4 lb tomatoes
    •     (1/2 med-lge round or possibly 2 to 3 plum)
    • 5 x chiles guajillos stemmed, seeded
    • 3 x chiles costenos rojos stemmed, seeded
    •     (or possibly 3 chiles de arbol)
    • 1/4 med white onion thickly sliced
    • 5 x garlic cloves
    • 1 tsp fresh Oaxacan oregano
    •     (or possibly 1/2 tspn dry oregano)
    • 2 whl allspice
    • 3 x black peppercorns
    • 2 Tbsp. white vinegar
    • 1 1/2 tsp Worchestershire sauce
    • 1 tsp butter
    • 1 tsp sunflower or possibly vegetable oil
    • 1 x bay leaf
    • 1/2 tsp salt or possibly more to taste
    • 2 lrg fresh banana leaves - (abt 1/2 lb)
    •     (or possibly substitute frzn)
    • 2 1/2 lb whole sea bass, red snapper or possibly
    •     striped bass butterflied or possibly fille
    • 4 Tbsp. soft butter - (1/2 stick) to coat the foil and
    •     Salt mixed with
    •     Freshly-grnd black pepper to sprinkle on fish
    • 3 Tbsp. Worchestershire sauce
    • 3 Tbsp. Maggi sauce
    • 1/2 lb tomatoes thinly-sliced
    •     (1 medm-lge round or possibly 4 to 5 plum)
    • 1/2 med white onion thinly sliced
    • 5 x bay leaves
    • 2 Tbsp. finely-minced parsley leaves


    1. In a small saucepan, bring 2 c. of water to a boil. Cut an X in the bottom of the tomatoes. Place the tomatoes in the boiling water and boil for 5 min. Remove the tomatoes from the pot and reserve the water. When tomatoes are cold sufficient to handle, remove and throw away the skins.
    2. On a dry comal, griddle or possibly in a cast-iron frying pan, toast the chiles till they give off their aroma. Place in a bowl and cover with reserved tomato water. Soak for 20 min. Remove chiles from the water. Reserve the water.
    3. On the same comal, roast the onion and garlic for 8 to 10 min over medium heat or possibly till transparent.
    4. Place the chiles, tomatoes, onion, garlic, oregano, allspice, peppercorns, vinegar, and Worcestershire sauce in a blender. Blend well with 1/2 c. chile soaking water. Pour through a strainer to remove the skins.
    5. In a medium frying pan, heat the butter and oil. Pour in the chile mix add in the bay leaf. Fry for 5 min. Add in salt.
    6. Holding the banana leaves with tongs, pass the leaves over a gas flame to soften them. If you do not have a flame handy, you can boil them till soft, about 20 min, covered. Remove and set aside.
    7. Fish: Heat a long griddle which covers 2 burners till very warm. Open the fish so it is lying flat, skin-side down.
    8. Cut a piece of heavy-duty aluminum foil twice the size of the fish. Totally butter one half of the foil. Place the banana leaf on the buttered portion of the foil. Lay the fish skin-side down, on top of the leaf. Sprinkle salt and pepper over the fish.
    9. Spoon 1/4 c. of the salsa del diablo over the fish. Sprinkle the Worcestershire and Maggi sauce over the fish, including the head. Dot butter over the fish. Add in the tomato and onion slices. Add in the bay leaves and parsley.
    10. Cover the fish with the banana leaf. Pull the foil over the top of the fish and seal by folding over the edges. It is important to have a good seal on all 3 edges, so the steam does not escape during cooking process.
    11. Carefully move fish over to the grill and cook for 10 min. The foil should fully puff up in the process. Watch the foil to make sure which the steam is not escaping. If it is, reseal the fish. Serve immediately with totadas or possibly totopos.
    12. This recipe yields 4 servings.

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