Grilled Whitefish VeraCruz


1 Whitefish, 3-4 lbs.
Cabbage or lettuce leaves

1/4 lb. tiny bay scallops
6 cooked clams, minced
1 clove garlic, crushed
1/4 tsp. dried oregano
1 dried red chili, ground or 1/4 tsp. cayenne pepper
1/2 onion, finely diced
1/4 cup dried breadcrumbs
Juice of 1 lime
1/4 tsp. salt
2 tbs. olive oil
1 tomato, peeled, seeded and chopped
1 tsp. dried coriander
1/2 avacado, peeled and diced
Black pepper to taste


Combine all stuffing ingredients and place in cavity of whitefish. Rub the outside of the stuffed whitefish with olive oil and sprinkle with salt, pepper and cayenne pepper to taste.

Wrap stuffed fish with cabbage or lettuce leaves. Wrap fish in foil that has been perforated several times.

Cook over hot coals for approximately 35-40 minutes.

Serves 4.