Cancato-Style Red Snapper

Serve up this Cancato-Style Red Snapper with Salsa tonight. Just like in Chile, this red snapper is grilled whole and served with homemade chorizo-tomato salsa. You’re bound to impress your family and friends with our Cancato-Style Red Snapper.

 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 tomato es, chopped 1/4 cup KRAFT Grated Parmesan Cheese

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