Barbeque snapper

1. Purchase a fresh snapper. Look for a fish with clear eyes that is firm to the touch. Stay clear of fish with a strong fishy aroma. Wash the fish under cold running water and pat dry.

2. Score each side of the fish three times, cutting to the bone, according to Bon Appétit Magazine. Season the fish with salt and pepper.

3. Preheat the grill. You will cook the fish over medium heat. Thoroughly oil the fish basket with vegetable oil or coat with a nonstick spray.

4. Prepare a sauce or glaze for the fish. While you can make your own, here's a suggestion: Toast 6 guajillo and 2 ancho chiles in a skillet until they slightly darken in color. Transfer the chiles to a sheet and cool. Remove stems and seeds. Add 3 1/2 tablespoons sugar to a pan and cook over medium heat until the sugar becomes syrup after seven minutes. Turn off the heat and add 2 ½ tablespoons of chopped garlic.

5. Mix together ¾ cup orange juice, ½ cup grapefruit juice and 5 tablespoons fresh lime juice. Incorporate the agave nectar, crumbled chiles and citrus juices. Turn the heat back on and bring the mixture to a boil. Allow the glaze to thicken for about 20 minutes, then strain it.

6. Place the fish in a basket. When the grill is ready, place the basket on the grill rack. Cook the fish with the grill lid closed for 7 minutes. Carefully turn the fish over, and brush 2 tablespoons of the glaze on the fish. Cook the fish until it's just opaque. Top the fish with the remaining glaze. Garnish with fresh cilantro.