Let's Hang Onto Summer as Long as we can!

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Make Let's Hang Onto Summer as Long as we can!

Think of sitting outside eating al fresco....summer breezes, the grill going, cocktails and friends.

Red and Green Grilled Sapper

Ingredients

Servers 8

Red Chile Sauce

4 dried cascabel chiles or 1 pasilla chile, seeds removed

1 ancho chile, seeds removed

1 dried guajillo chile, seeds removed

1 pasilla chile, seeds removed

2 dried chiles de árbol

4 plum tomatoes, cored

¼ medium white onion

5 garlic cloves, peeled

2 whole cloves

1/2 cup vegetable oil

2 tablespoons fresh orange juice

1 tablespoon fresh lime juice

1 teaspoon ground achiote (annatto) seeds

1/4 teaspoon ground cumin

1/4 teaspoon Mexican or Italian oregano

Kosher salt

Parsley Sauce

4 garlic cloves

2 cups (packed) parsley leaves with tender stems

1/2 cup vegetable oil

Pinch of ground cumin

Kosher salt

Fish And Assembly

Vegetable oil (for grill)

4 8-ounce skin-on, boneless red snapper fillets

Kosher salt, freshly ground pepper

Warm tortillas

Grilled Salsa Roja (store bought works well)

Avocado-Tomatillo Salsa Verde (store bought works well)

lime wedges (for serving)

Directions

Red Chile Sauce

Place cascabel, ancho, guajillo, and pasilla chiles in a medium saucepan and add water to cover; bring to a simmer. Cover, remove from heat, and let sit 30 minutes to soften. Drain.

Purée softened chiles, chiles de árbol, tomatoes, onion, garlic, cloves, oil, orange juice, lime juice, achiote seeds, cumin, and oregano in a blender until smooth; season with salt and pepper.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

Parsley Sauce

Purée garlic, parsley, oil, and cumin in a clean blender until smooth; season with salt.

Do Ahead: Sauce can be made 1 day ahead. Cover and chill.

Fish and Assembly

Prepare a grill for medium heat; brush grates with oil. Pat dry skin side of each fillet with paper towels (this will help keep the fish from sticking). Using a sharp knife, score flesh side of each fillet on a diagonal about ¼" deep and 1" apart; season with salt and pepper. Spread 2 fillets with ½ cup red chile sauce each, making sure to coat the entire surface and pushing into score marks. Repeat process with remaining 2 fillets using parsley sauce this time.

Grill fish, skin side down, until skin is charred and fish is almost cooked through, 7–10 minutes. Carefully turn with a wide spatula; cook until flesh side has char marks and easily releases from grate, about 2 minutes. Place flesh side up on a platter.

Serve with tortillas, Grilled Salsa Roja, Avocado-Tomatillo Salsa Verde, and lime wedges.

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