Red Snapper Cancato Style with Chorizo-Tomato Salsa

Ingredients

• 0.5 lb mexican chorizo 1-inch-thick cut into slices
• 2 cups parsley fresh divided chopped
• 14 cloves garlic divided peeled
• 0.5 cup a.1. original sauce divided
• 0.3 cup parmesan cheese grated kraft
• 3 lb snapper whole red
• 3 large tomatoes chopped

Equipment

• frying pan
• blender
• grill
• aluminum foil

Directions

1. Heat grill to medium-high heat.
2. Score fish on both sides with shallow cross-cuts; place on large sheet of nonstick foil. Coarsely chop 6 garlic cloves; place inside fish cavity. Chop remaining garlic. Blend half of the remaining chopped garlic and 1/3 cup steak sauce in blender until smooth.
3. Add 1 cup parsley; blend until smooth.
4. Spread prepared sauce evenly on both sides of fish.
5. Place fish (still on sheet of foil) on grate of grill; cover with lid.
6. Grill 25 to 30 min. or until fish flakes easily with fork, turning after 15 min. Meanwhile, cook chorizo in medium skillet on medium heat 5 min. or until done, stirring occasionally.
7. Remove chorizo from skillet, drain.
8. Add remaining chopped garlic to skillet; cook and stir 1 min. Stir in tomatoes; cook 3 min., stirring occasionally. Return chorizo to skillet.
9. Add remaining steak sauce and parsley; mix well.
10. Transfer fish to serving plate; top with the chorizo mixture and cheese.