Ingredients :

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6 lrg garlic cloves peeled
1 1/2 tsp salt
2 x fresh red or green long chili peppers seeded
1 sm onion cut into pieces
1 lrg ripe tomato - (9 to 10 oz) peeled, seeded
3 tbl tomato paste
1 tsp freshly-ground cumin seeds
1 whl red snapper - (abt 6 lbs) scaled, gutted,
and cleaned, left whole, head and tail on
1/2 cup extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1/4 cup chopped fresh cilantro leaves

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Method :

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* In a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin.
* Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce.
* Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.