Sizzling Snapper with Diablo Sauce

INGREDIENTS

• 3 black peppercorns
• 2 1/2 pounds whole sea bass, red snapper or striped bass, butterflied or fillets
• Salt and pepper mixed, to sprinkle on fish
• 5 bay leaves
• 3 tablespoons Maggi sauce
• 3 tablespoons Worchestershire sauce
• 1 teaspoon butter
• 2 whole allspice
• 3 chiles costenos rojos, stemmed and seeded, or 3 chiles de arbol
• 2 large banana leaves, fresh, or (substitute frozen) approximately 1/2 pound
• 1/2 teaspoon salt, or more to taste
• 1 teaspoon fresh Oaxacan oregano or 1/2 teaspoon dried
• 1 teaspoon sunflower or vegetable oil
• 2 tablespoons white vinegar
• 1 bay leaf
• 1/2 pound tomatoes (1 medium-large round or 4 to 5 plum) thinly sliced
• 1/4 pound tomatoes (1/2 medium-large round or 2 to 3 plum)
• 1/4 medium white onion, thickly sliced
• 1/2 medium white onion, thinly sliced
• 1 1/2 teaspoons Worchestershire sauce
• 2 tablespoons finely chopped parsley leaves
• 4 tablespoons (1/2 stick) soft butter, to coat the foil and fish
• 5 garlic cloves
• 5 chiles guajillos, stemmed and seeded