Grilled Baby Red Snapper

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Washington Post


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2 ears yellow or white corn (husks on)

4 tablespoons olive oil, plus more for the corn and for drizzling


Freshly ground black pepper

2 small to medium red bell peppers

2 medium bulbs fennel, trimmed and cut into 1/2-inch slices

15 littleneck clams (discard any that have opened and will not close tightly)

2 ounces dry Spanish chorizo, cut into 1/4-inch slices

2 tablespoons dry white wine

1 1/2 cups mussel broth or low-sodium chicken broth

1 pinch saffron threads

1/4 cup coarsely chopped flat-leaf parsley

1 small to medium orange, peeled and cut into 8 slices

1 bunch thyme sprigs

4 (1 pound each) whole red snappers, scaled, gutted and fins removed

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