Yucatan Red Snapper
|Olive oil||2 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Ground cloves||1⁄4 Teaspoon|
|Tomatoes||1 1⁄2 Liter, peeled seeded and chopped (5 Cups)|
|Jalapeno chiles||2 , seeded and minced|
|Canned pears||2 Tablespoon, drained|
|Red snapper/Rockfish, pacific red snapper/ striped bass||5 1⁄2 Pound, cleaned, scaled, and head removed|
|Pimento stuffed green olives||80 Milliliter, sliced (1/3 Cup)|
|Cilantro||3 Tablespoon, minced|
Heat oil in a wide frying pan over medium-high heat.
Add onion and garlic and cook, stirring often, until onion begins to brown (about 10 minutes).
Stir in sugar, salt, cinnamon, cloves, and tomatoes.
Increase heat to high and cook, stirring, until mixture is thickened (5 to 8 minutes).
Stir cornstarch mixture and add to pan.
Cook, stirring, until mixture boils and liquid turns clear.
Remove from heat and stir in chiles to taste and capers.
Rinse fish and pat dry.
Place a piece of foil in a 9- by 13-inch (23- by 33-cm) metal pan.
Lay fish lengthwise in pan (fish may overhang pan slightly) and pour sauce over fish.
Set pan in center of cooking grate.
Place lid on grill.
Cook until fish is opaque but still moist in thickest part (40 to 50 minutes; cut to test).
Skim off watery juices from sauce; stir sauce to blend.
Supporting fish with foil and a wide metal spatula, transfer fish to a platter.
Sprinkle with olives and cilantro.
Cut through fish to bone; lift off each serving with spatula.
Spoon sauce from pan over individual servings.