Rockfish in saffron sauce on the BBQ

You need 1-2 cups of sauce per fish using this recipe, depending on the size of the fish. I make aluminum foil "trays" for each fish, somewhat larger than the fish, and pour the sauce over the fish once I place the tray with the fish on it on the grille. I use mesquite charcoal as I think that gives it better flavor.

this recipe was just about right for the 3 fish in the photo below. I caught them at SWS on 9/3. One of them had a squid about 6" long in his stomach. I've been finding squid in the SWS fish all season, but never one this big.

2 heads of fresh garlic, peeled & thoroughly ground up
6 medium sized red onions
about 10 small to medium tomatoes (these were organic, dry farmed early girls, with terrific flavor)
about a cup or so of commercial salsa (I used Pace Hot, but anything flavorful will do)
White wine, about 1 cup
Pepper, salt, Louisiana hot sauce
Quite a few strands of saffron - I probably used about 25 - don't skimp, even though it's expensive

Start with the garlic in olive oil, then add the onion, then tomatoes, then everything else. Simmer so it all cooks & blends. Should take about 20 mins.

I forgot to take a photo of the finished product, so I'll have to do that next time. And there will be a next time! This recipe really worked.

Have at it!
Bill