Red Snapper Cancato Style with Chorizo-Tomato Salsa

1. 1

   Heat grill to medium-high heat.

2. 2

   Score fish on both sides with shallow cross-cuts; place on large sheet of nonstick foil.

3. 3

   Coarsely chop 6 garlic cloves; place inside fish cavity.

4. 4

   Chop remaining garlic.

5. 5

   Blend half of the remaining chopped garlic and 1/3 cup steak sauce in blender until smooth.

6. 6

   Add 1 cup parsley; blend until smooth.

7. 7

   Spread prepared sauce evenly on both sides of fish.

8. 8

   Place fish (still on sheet of foil) on grate of grill; cover with lid.

9. 9

   Grill 25 to 30 min.

10. 10

    or until fish flakes easily with fork, turning after 15 min.

11. 11

    Meanwhile, cook chorizo in medium skillet on medium heat 5 min.

12. 12

    or until done, stirring occasionally.

13. 13

    Remove chorizo from skillet, drain.

14. 14

    Add remaining chopped garlic to skillet; cook and stir 1 min.

15. 15

    Stir in tomatoes; cook 3 min., stirring occasionally.

16. 16

    Return chorizo to skillet.

17. 17

    Add remaining steak sauce and parsley; mix well.

18. 18

    Transfer fish to serving plate; top with the chorizo mixture and cheese.

* Per serving · 4 servings · Values may vary.