Grilled Red Snapper With Spicy Chile-Tomato Sauce

*The author suggests having the fish market clean and "butterfly" the fish for you.  The gills and intestines should be removed, leave the scales on.  Rinse and pat dry.

Combine all the rub ingredients, rub fish with mixture and marinate at room temp 20 minutes.

Prepare the sauce - soak chiles in hot water, covered for 10 minutes,  drain, transfer to blender and puree with water, tomatoes, garlic, vinegar, cloves, onion, oregano,
thyme, marjoram, and cumin until smooth

Heat the butter and oil in a small saucepan and add the pureed chiles.  When the puree comes to a boil, lower the heat and cook for 20 minutes or until the sauce thickens.  Add salt and pepper to taste.  Let cook to room temperature.

Preheat an outdoor grill and lightly grease the rack.  Position the rack about 8" over the coals.  Place the opened fish, scales down, on the rack and grill for 15-20 minutes, basting regularly with the sauce.  Turn the fish over, baste with melted butter and grill for 10-15 minutes or until the fish is cooked.