Preparation time: 20 mins
Cooking time: 33 mins
- 2 tablespoons canola oil
- 1 large white onion, thinly sliced (about 2 cups)
- 1 fennel bulb, thinly sliced (about 1 3/4 cups)
- 6 garlic cloves, thinly sliced (about 1/4 cup)
- 4 tomatoes, cut into 1-inch cubes (about 3 cups)
- 1 teaspoon chilli powder
- 1/2 teaspoon hot paprika
- 2 cups fish or chicken stock
- 5 teaspoons kosher salt, divided
- 1 (4- to 6-pound) whole fish, such as black sea bass or snapper, or 4 (1-pound) whole fish, such as branzino, cleaned
- 2 tablespoons grapeseed oil
- Heat canola oil in a medium saucepan over medium. Add onion, fennel, and garlic to pan; cook, stirring often, until onion is translucent, about 8 minutes. Stir in tomatoes, chilli powder, and paprika. Reduce heat to medium-low, and simmer until tomatoes are softened and slightly broken down, 5 to 6 minutes. Stir in stock, and increase heat to medium; cook until reduced to about 3 cups, about 10 minutes. Season with 1 teaspoon salt. Remove sauce from heat, and cover to keep warm.
- Rinse fish under cool running water, and pat dry with a paper towel. Place on a large rimmed baking sheet; drizzle both sides with grapeseed oil, and sprinkle all over with remaining 4 teaspoons salt.
- Open bottom and top vents of a charcoal grill completely. Light 2 charcoal chimney starters filled with briquettes (about 81/2 cups of briquettes per chimney). When briquettes are covered with grey ash, pour in an even layer on the bottom grate of grill. (Internal temperature should be 375°F to 400°F).
- Place fish on the oiled grate, and grill, uncovered, until charred and meat pulls away from bones, about 9 minutes for large fish and 5 minutes for smaller fish. Using 2 large fish spatulas, carefully flip fish, and grill, uncovered, until fish is opaque and flaky, 6 to 8 minutes.
- Using fish spatulas, carefully transfer fish to a serving platter; spoon sauce over fish, and serve immediately.