Fish Stuffed with Pico de Gallo

Combine tomatoes, jalapeños, Worcestershire and onion in a bowl; season with salt and pepper, and set pico de gallo aside. Heat broiler to high.

Place each fish, backbone side down, on a 12″ x 12″ square of foil, and crimp foil around bottom of fish to form a canoe shape. Season fish with salt and pepper, and divide pico de gallo between fish cavities. Transfer fish packets to a rimmed baking sheet, and broil until fish is cooked through and charred at the edges, about 15 minutes. Serve fish with lime wedges for squeezing over before eating.