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1
Heat olive oil in a 14-inch skillet over medium heat.
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2
Quickly saute the minced garlic and onions.
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3
Add the tomatoes and saute for 5 minutes, or until the tomatoes soften.
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4
Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
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5
Preheat a grill to medium-high.
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6
Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish.
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7
Thread a large upholstery needle with a 15-inch length of cooking string.
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8
Knot the string, and sew the fish closed.
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9
Rub the fish with generous amounts of butter, and then roll it in bread crumbs.
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10
Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish.
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11
Wrap the fish up in the paper, firmly tying off each end with a bit of string.
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12
Repeat this procedure with each fish.
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13
Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking.
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14
A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
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15
Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges.
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16
Serve with the Salsa for Fish.
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17
2 cups cold water
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18
1 1/2 pounds jumbo, unshelled shrimp
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19
1 garlic clove
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20
1/4 teaspoon salt
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21
Pour 2 cups water into a 5-quart soup pot and bring to a boil.
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22
Add the unshelled shrimp, garlic, and salt.
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23
Reduce the heat to medium and simmer for 3 to 4 minutes.
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24
Remove the shrimp, cool, peel, and chop into small chunks.
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25
Reserve both the stock and shrimp for the stuffing.
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26
5 cascabel chiles, seeded, and deveined
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27
2 whole arbol chiles
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28
1 large garlic clove, roasted and peeled
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29
1 tablespoon minced white onion
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30
1 1/2 teaspoons salt
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31
1/2 teaspoon ground allspice
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32
2 large tomatoes, roasted and quartered
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33
1 teaspoon rice wine vinegar
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34
1 tablespoon olive oil
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35
12 cilantro sprigs, leaves minced
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36
Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red.
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37
Set aside.
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38
Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency.
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39
Add the allspice and chiles and continue grinding until well blended.
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40
Add the tomatoes and grind them to a pulpy consistency.
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41
Pour the sauce into a serving bowl.
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42
Stir in rice wine vinegar, olive oil, and minced cilantro.
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43
Add 1 tablespoon warm water to thin, if needed.
