Caldo de Pescado Asado

1. Preheat a grill to medium-high heat. Lightly brush the Whole Red Snapper with a small amount of Olive oil and season generously with Salt.

2. Grill the Whole Red Snapper for 7-10 minutes per side, or until cooked through and flaky. Carefully remove from the grill. Once cool enough to handle, remove the fillets for serving and set aside. Reserve the head, bones, and any remaining flesh for the broth.

3. On a comal or baking sheet, roast the Roma tomatoes, White onion, and Garlic cloves until softened and slightly charred, about 10-15 minutes. Add the Guajillo chiles to the comal for the last 2 minutes, turning frequently until fragrant, being careful not to burn them.