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1
Combine marinade ingredients in a glass or ceramic baking dish.
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2
Whisk to combine.
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3
Using a sharp knife, score several diagonal lines along the length of the fish, down to spine, on either side.
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4
Marinate 1 hour in the refrigerator.
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5
After marinating, preheat grill or broiler.
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6
Meanwhile, prepare salsa: Preheat the broiler.
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7
Place the tomatoes, garlic, chilies and onion on a baking tray.
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8
Tuck the garlic underneath the vegetables to avoid blackening.
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9
Broil, turning frequently, until well charred, 15 minutes.
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10
Set aside to cool.
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11
Transfer roasted ingredients to a food processor fitted with the metal blade or blender and puree until smooth.
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12
Season with salt and pepper.
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13
Whisk in the olive oil and add the avocado.
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14
Set aside.
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15
Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil.
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16
Refresh with iced water and drain.
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17
On a large baking sheet, arrange greens, overlapping to form 2 rectangles as long as each fish and more than twice as wide.
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18
Place each fish in the middle of each rectangle and wrap with greens so that only the head and tail are exposed.
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19
The dampness will make them cling.
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20
Transfer fish to grill, reserving marinade.
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21
Cook 7 to 8 minutes per side, until greens, head and tail blacken.
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22
It will take 2 spatulas, one at the head and one at the tail, to turn fish.
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23
Don't be concerned about greens sticking.
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24
To test for doneness, try to pull out a dorsal fin from the top of the fish.
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25
If it slides out easily, the fish is done.
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26
To serve, place whole fish on a serving platter.
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27
Using a dull knife and soup spoon, scrape off any remaining skin and remove fins.
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28
Cut along spine first and serve the top fillet.
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29
Lift tail, insert knife between bones and flesh, and run it along length.
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30
All (or most) bones should easily lift out.
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31
Repeat for second fish.
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32
Serve with the salsa.
