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1
Marinate the fish.
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2
In a dry skillet over medium heat, toast the chile pieces a few at a time, pressing them firmly against the hot surface with a metal spatula until they are aromatic, about 10 seconds per side.
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3
In a bowl, cover the chiles with hot tap water and let rehydrate for 30 minutes: place a plate on top to keep them submerged.
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4
Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender.
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5
Add 1/2 cup of the soaking liquid, along with the tomato sauce, garlic, soy and Worcestershire.
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6
Blend to a smooth puree.
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7
Press through a medium-mesh sieve into a bowl.
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8
Taste and season highly with salt, usually about 2 teaspoons.
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9
Cut 1/2-inch-deep diagonal slashes along the flesh side of the fish (to promote even cooking and aid in marinade penetration).
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10
Sprinkle both sides with salt.
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11
Spread or brush about 3 tablespoons of the marinade over both sides of the fishspread some on the bones as well.
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12
(Youll probably have marinade left over for another round of fish.
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13
Itll keep for a couple of weeks in the refrigerator.)
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14
Grill the fish.
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15
Turn on a gas grill to medium or light a charcoal fire and let it burn until the coals are covered with white ash.
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16
Lay a grill basket over the fire.
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17
When the basket is quite hot, brush or spray it generously with oil.
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18
Spray or lightly brush the fish with oil, then lay the oiled side down on the basket: spray or brush the other side.
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19
Close the basket and lay it over the fire.
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20
Cook, turning every 3 or 4 minutes, until the fish is cooked through but still juicya 3-pound snapper typically takes 10 to 15 minutes.
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21
Gently and carefully open the basket and remove the fish to a platter.
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22
Serve with the red onion, lime and toasted chilesand plenty of warm corn tortillas-for making very tasty soft tacos.
