Recipe: Grilled Sea Bass with Cheese, Oregano, and Chorizo (Cancata de Corvina)

GRILLED SEA BASS WITH CHEESE, OREGANO, AND CHORIZO (CANCATA DE CORVINA)

"I actually discovered this dish by following my nose! Irresistibly intrigued by aromas reminiscent of pizza and grilled fish, we entered a tiny restaurant. We were greeted with"Pasa no mas, la cocina esta abierta" ("Come right in, the kitchen is open"), which led us to believe we were in the right place. And there it was, a huge fish grilled over smothering charcoal with all my favorite pizza toppings: cheese, spicy sausage, and tomatoes seasoned with garlic and oregano. An odd combination that, surprisingly, tasted great.

The origin of the name cancato -- from the Indian word canca, meaning "grilled" or cancay, meaning "grilling or toasting" -- makes me believe that it's a dish with history. Cancato is a specialty of southern Chile. It's usually prepared with a big fish; but I've found it more practical to use smaller fish, because they don't fall apart and are easier to serve. Sometimes the fish is folded in half to enclose the filling, but traditionally, it's grilled open-faced. Both versions are delicious and recommended for your next cookout. Serve it with a variety of Chilean salads."

4 (1-pound) whole small sea bass or red snappers
3 cloves garlic, finely minced
Salt and freshly ground black pepper, to taste
1 tablespoon dried oregano
4 ounces Spanish chorizo, thinly sliced
4 tablespoons butter, melted
3 tomatoes, peeled and sliced
Small bunch parsley
1/2 pound Gouda cheese, thinly sliced
1/2 cup white wine

Prepare the coals for grilling.

Cut each fish along the sides, detaching the bones from the flesh, leaving the sides attached at the back. Carefully open the fish like a book. Discard the bones.

Place the fish on a fine meshed grill, skin side down. Season with salt and black pepper. Arrange the chorizo, tomatoes, and cheese evenly over each fish. Sprinkle with the garlic and oregano. Drizzle with the melted butter.

Grill the fish until the cheese starts to melt, 10 to 15 minutes. Brush the fish a few times with the parsley sprigs dipped in white wine to give the dish a special touch. Serve at once.

Servings: 4
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez