Spanish-Style Chilipepper Rockfish with Adobo Marinade, Fennel Salad, and Chimichurri Sauce - Forno

Ingredients

• 1 Ea Local Whole Chilipepper Rockfish (- Around 3 to 4 pounds)
• 1/2 Cup Adobo Marinate (- See below)
• 1 Tbsp Extra Virgin Olive Oil
• Salt (- To taste)
• Pepper (- To taste)
• 1 Serving Chimichurri Sauce (- See below)
• 1/2 Ea Fresh Lemon
• 1/2 Ea Guajillo Chili
• 1 Ea Yellow Onion
• 5 Ea Garlic Cloves
• 4 Ea Large Tomatoes
• 2 Tbsp Chipotle Paste
• 1 tsp Salt
• 1/2 Cup Extra Virgin Olive Oil
• 1 Tbsp Parsley (- Chopped)
• 1 Tbsp Cilantro (- Chopped)
• 1 tsp Oregano (- Chopped)
• 1/4 Ea Fresh Jalapeno - no seeds (- Chopped)
• 1/4 Ea Shallot (- Finely chopped)
• 2 Ea Garlic Cloves (- Chopped)
• 1 tsp Chili Flakes
• 1 Tbsp Red Wine Vinegar
• 1 Ea Fresh Fennel (- Thinly sliced (white bulb))
• 6 Ea Fresh Parsley Leaves (- Removed from the stalk)
• 1 Ea Radish (- Thinly sliced)
• Pepper (- Freshly ground)
• Extra Virgin Olive Oil (- Drizzle)