Name: Beachside Snapper
Prep time: 30 min
Cook time: 30 min
Ingredients: 4 1/2 to 5 pounds whole red snapper (split in half and deboned, with the skin left on); 1 ripe tomato; 1/2 white onion (peeled and quartered); 6 garlic cloves (unpeeled); 2 fresh Anaheim chiles; 1/4 cup freshly squeezed lime juice; 1/4 cup mayonnaise; 2 tablespoons Mexican crema; 3 tablespoons yellow mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons soy sauce; 2 tablespoons unsalted butter (softened); 1 teaspoon kosher or sea salt; 1/2 teaspoon freshly ground black pepper; Vegetable oil (for brushing the aluminum foil); 1 red bell pepper (stemmed, seeded and cut in 2-inch matchsticks); 1 yellow bell pepper (stemmed, seeded and cut in 2-inch matchsticks); 1 green bell pepper (stemmed, seeded and cut in 2-inch matchsticks); 1/2 red onion (peeled, slivered); 10 to 12 corn tortillas (homemade or store bought); 2 or 3 limes (quartered); Your favorite hot sauce