Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions. Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves, shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.
Preheat a grill to medium-high.
Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter, and then roll it in bread crumbs. Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.
Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.
Shrimp Stock:
2 cups cold water
1 1/2 pounds jumbo, unshelled shrimp
1 garlic clove
1/4 teaspoon salt
Pour 2 cups water into a 5-quart soup pot and bring to a boil. Add the unshelled shrimp, garlic, and salt. Reduce the heat to medium and simmer for 3 to 4 minutes. Remove the shrimp, cool, peel, and chop into small chunks. Reserve both the stock and shrimp for the stuffing.
Salsa for fish:
5 cascabel chiles, seeded, and deveined
2 whole arbol chiles
1 large garlic clove, roasted and peeled
1 tablespoon minced white onion
1 1/2 teaspoons salt
1/2 teaspoon ground allspice
2 large tomatoes, roasted and quartered
1 teaspoon rice wine vinegar
1 tablespoon olive oil
12 cilantro sprigs, leaves minced
Heat a dry heavy skillet over a medium flame and toast the chiles for 30 seconds or until the skin turns a dark red. Set aside. Place the garlic, onion, and salt in a food processor or blender and grind to a coarse consistency. Add the allspice and chiles and continue grinding until well blended. Add the tomatoes and grind them to a pulpy consistency. Pour the sauce into a serving bowl. Stir in rice wine vinegar, olive oil, and minced cilantro. Add 1 tablespoon warm water to thin, if needed.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	514.95 Kcal (2156 kJ)
Calories from fat	237.68 Kcal
		% Daily Value*
Total Fat	26.41g	41%
Cholesterol	148.65mg	50%
Sodium	861.56mg	36%
Potassium	714.66mg	15%
Total Carbs	30.94g	10%
Sugars	26.73g	107%
Dietary Fiber	2.41g	10%
Protein	33.01g	66%
Vitamin C	16mg	27%
Vitamin A	0.1mg	3%
Iron	1.2mg	7%
Calcium	96.3mg	10%

Amount Per 100 g
Calories	211.98 Kcal (888 kJ)
Calories from fat	97.84 Kcal
		% Daily Value*
Total Fat	10.87g	41%
Cholesterol	61.19mg	50%
Sodium	354.67mg	36%
Potassium	294.19mg	15%
Total Carbs	12.74g	10%
Sugars	11g	107%
Dietary Fiber	0.99g	10%
Protein	13.59g	66%
Vitamin C	6.6mg	27%
Iron	0.5mg	7%
Calcium	39.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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