To wash the shears of fish with cold water and to dry them carefully with the kitchen paper. To take an enough great dish to contain them and to add the thyme, the juice of lemon and 2/3 of the garlic. To set down the shears and to leave them to marinate for 1 hour in refrigerator. 40 minutes before serving to turn on the charcoal in the barbecue. To dip the cayenne pepper in 1 liter hot water and to leave them to soften for about 20 minutes. To realize a cream, putting in the blender the tomatoes, the fumetto and the cayenne pepper already drained. To take an enameled casserole, to pour the porto and to bring to ebullition for 3-4 minutes. The liquid, evaporating, is reduced to half. To add, mixing continually, the garlic that it has remained and the cream of tomatoes. To cook for 5 minutes. To pour the content of the casserole filtering it with a strainer to dense sweaters. Once removed the shears from marinates, to brush with the oil and to set down them on the barbecue. To cook for 2-3 minutes for part. To set sown the fish on the sauce in a course dish and to serve.