PREPARATION

Place fish on a grill press cover with foil (only the bottom) with the skin side down. In a small saucepan bring the teeth of the head of garlic, peeled to fry in enough oil to cover them over very low heat in order to soften them completely to make them pure. Season the fish generously apart, so that by putting it on the grill stays the flavor of salt and pepper. In a bowl mix the mayonnaise, mustard, salsa and a squeeze bottle of sauce, maggi, English and soy to taste only for flavor (if you like you can add a few drops of beer to the mix also to give good flavor but is optional). Remove garlic from oil and press them hard through a fine sieve to collect pure that comes out. This puree is smeared with a brush to fish and seasoned and then apply the mayonnaise mixture with remaining ingredients (with the same small brush). Finally fit the bell pepper slices and onion around the fish, close the press and handle the fish first stomach (the meat first) for ten minutes to brown the fish and caramelized garlic and then turns and handle between seven and ten minutes ... coal burning should not be strong, and preferably a bit burned because otherwise consumed fish. Acompaniar with white rice and tortillas and a tomato sauce, either tacos or the holder is delicious.