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A grill basket makes preparing this recipe and stress-free. Traditionally, African bird's eye chile, called piri piri in Swahili gives this dish extra heat. Find bottled piri niri sauce and crushed chiles at specialty grocers or online.

Grilled Snapper In Coconut Sauce

(2- to 2 1/2-lb.) whole red snapper, cleaned and scaled

fresh lime juice (from 3 limes)

minced peeled fresh ginger

garlic cloves

to 2 red piri piri chiles, Thai chiles, or similar chiles, seeded and chopped (about 1 tsp.)

green Thai chile, seeded and chopped (about 1 tsp.)

black pepper

well-shaken and stirred canned unsweetened coconut milk (such as Thai Kitchen Organic)

tamarind concentrate (such as Tamicon)

tomato paste

tsp.ground turmeric

chopped fresh cilantro stems

coarse sea salt, divided

Canola oil, for grilling basket

Cooked coconut rice, for serving

Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13x9-inch baking dish; set aside.

Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.

Meanwhile, preheat grill to medium-high (400°F to 450°F). Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occa- sionally, until flavors meld, about 10 minutes. Reserve 1/4 cup tamarind sauce for plating.

Using paper towels, wipe excess chile marinade from fish. Sprinkle fish with remaining 2 teaspoons salt, rubbing into Slits and cavity. Place fish in a metal grill- ng basket coated with oil. Place grilling Wasket on grill grate, and grill, covered basting fish occasionally with remaining tamarind sauce (about 2/3 cup), until flesh flakes with a fork, 18 to 24 minutes, flipping halfway through grill time. Carefully remove fish from grilling basket, and transfer to a platter. Pour reserved 1/4 cup tamarind sauce over fish, and serve with coconut rice.