| Prepare
a fire in the barbecue grill. When the coals are white hot,
place a rack over the fire. Rub the whole snapper with some
olive oil, then season with salt and black pepper. Place the
whole fish on the grill and cook until the fish is done, about
5 minutes. Gently turn the fish and grill an additional 5 minutes.
In a
large bowl, add the chili powder, tomato, jalapeno, olives,
cilantro, capers and lime juice. Stir to combine. The salsa
can be made up to two hours in advance and then kept covered
and refrigerated until ready to use.
Place
the whole fish on a platter and top with the sauce "Vera Cruz."
Serve with lime wedges.
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