1. For the fish fillets in the recipe above substitute 1 large whole fish, such as snapper, grouper, or pompano, trimmed of fins and cleaned, head and tail left on. Rinse the fish, inside and out, under cold running water. Drain and blot dry with paper towels. Make 5 or 6 deep diagonal slashes, to the bone, in each side of the fish. Place the fish in a nonreactive roasting pan while you prepare the marinade as directed in the main recipe. Pour the marinade over the fish, using your fingers to spread it over both sides of the fish, working it into the slashes as well. Cover and let marinate, in the refrigerator, for 1 to 3 hours.
2. Set up the grill for indirect cooking preheat to high. It is not necessary to use a drip pan.
3. When ready to cook, set the fish on a piece of banana leaf or 4 to 6 layers of aluminum foil cut just larger than the fish and place in the center of the grill grate, away from the flame. Cover the grill and cook until the fish flakes easily when pressed with a finger, 40 to 60 minutes. Arrange the onion, tomato wedges, and epazote (if using) on top of the fish 5 minutes before the ending of the cooking time.
4. Using two long spatulas, carefully remove the fish to a serving platter. Garnish as directed and serve with the "Dog’s Nose" Salsa.
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