Red Snapper Cancato Style with Chorizo-Tomato Salsa

• 1 whole red snapper (3 lb.), scaled, dressed
• 1 head garlic (about 14 cloves), peeled, divided
• 1/2 cup A.1. Original Sauce, divided
• 2 cups chopped fresh parsley, divided
• 1/2 lb. Mexican chorizo, casing removed, cut into 1-inch-thick slices
• 3 large tomatoes, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat grill to medium-high heat.
2. Score fish on both sides with shallow cross-cuts; place on large sheet of nonstick foil.
3. Coarsely chop 6 garlic cloves; place inside fish cavity.
4. Chop remaining garlic.
5. Blend half of the remaining chopped garlic and 1/3 cup steak sauce in blender until smooth.
6. Add 1 cup parsley; blend until smooth.
7. Spread prepared sauce evenly on both sides of fish.
8. Place fish (still on sheet of foil) on grate of grill; cover with lid.
9. Grill 25 to 30 min.
10. or until fish flakes easily with fork, turning after 15 min.
11. Meanwhile, cook chorizo in medium skillet on medium heat 5 min.
12. or until done, stirring occasionally.
13. Remove chorizo from skillet, drain.
14. Add remaining chopped garlic to skillet; cook and stir 1 min.
15. Stir in tomatoes; cook 3 min., stirring occasionally.
16. Return chorizo to skillet.
17. Add remaining steak sauce and parsley; mix well.
18. Transfer fish to serving plate; top with the chorizo mixture and cheese.

red snapper, garlic, original sauce, fresh parsley, chorizo, tomatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/red-snapper-cancato-style-chorizo-tomato-salsa-110665.aspx (may not work)