Recipe - Grilled Red Snapper W Charred Tomato-Jalapeno Vinaigrette

2 One half pound Whole red snapper; cleaned,
scaled
Salt; to taste
Freshlyground black pepper;
to taste
Olive oil
1 pound Ripe tomatoes; peeled,
seeded,
Juiced; and finely minced
One half teaspoon Lemon juice; plus
One fourth cup Lemon juice
3 tablespoon Fresh oregano leaves
(or 1 1/8 tspns dried
oregano)
1/8 teaspoon Chopped garlic; mashed to a
paste
6 lg Kalamata olives (abt 2
oz); pitted
3 One half Sticks Butter; cold
One half cup Finelyminced shallots ;
(abt 12 large)
1 cup Retsina; plus
6 tablespoon Retsina
Fresh oregano sprigs or dry
branches; for garnish

Prepare a hot charcoal fire. Season fish inside and out with salt, pepper
and olive oil. In a small bowl combine tomatoes, One half teaspoon of lemon
juice, 2 teaspoons oregano leaves finely minced, and garlic paste. Season
to taste with salt and pepper and mix well. Finely dice olives with 1/2
teaspoon oregano leaves, transfer to a small bowl and moisten with a few
drops of olive oil. Prepare Beurre Blanc Sauce: In a heavy small saucepan
melt One half stick of butter over medium heat, add shallots and 2 tablespoons
oregano and saute, stirring constantly until shallots are softened, about 5
minutes. Add remaining One fourth cup lemon juice and 1 cup of Retsina, bring to a
boil and reduce over high heat until only about 1 tablespoon of liquid is
left. Add One fourth cup of Retsina, reduce heat to low and add 1 tablespoon of
cold butter. Incorporate butter with a whisk, moving pan on and off heat as
necessary to melt butter to a creamy sauce. Continue to add butter,
whisking, 1 tablespoon at a time, until 3 sticks have been incorporated.
Strain sauce through a fine sieve into a clean saucepan; it will be fairly
thick. Thin to desired sauce consistency with up to 2 tablespoons of
remaining Retsina. Keep sauce warm over very low heat while you finish
cooking fish. While sauce is reducing, place red snapper in a hinged
grilling basket and grill 5 to 10 minutes per side, basting occasionally
with olive oil and turning once, until just cooked through. When fish is
done, divide into 4 fillet portions. Place each fillet in center of a
warmed plate. Place tomato mixture in a sieve and squeeze out excess juice.
Mound 3 spoonfuls of tomato evenly around border of each plate. Nestle a
small spoonful of olive mixture against each mound of tomato. Rewarm sauce,
if needed and spoon it around fish, tomatoes and olives. Garnish with
oregano leaves or with a dried oregano branch. This recipe yields 4