Grilled Snapper with Caper Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The snapper in this recipe but if you prefer another for another fish, try mahi-mahi. It is a delicious firm, mild fish that won't fall apart on the grill.—Alaina Showalter, Clover, South Carolina Ingredients:
1/3 cup lime juice |
1 jalapeno pepper, seeded |
3 garlic cloves, peeled |
1-1/4 teaspoons fresh thyme leaves or 1/4 teaspoon dried thyme |
1 teaspoon salt |
1 teaspoon pepper |
4 red snapper fillets (6 ounces each) |
sauce: |
3 tablespoons lime juice |
3 tablespoons olive oil |
2 tablespoons water |
2 teaspoons red wine vinegar |
1/2 cup fresh cilantro leaves |
1 shallot, peeled |
1 tablespoon capers, drained |
1-1/2 teaspoons chopped seeded jalapeno pepper |
1 garlic clove, peeled and halved |
1/4 teaspoon pepper |
Directions:
1. In a small food processor, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag. Add the fillets; seal bag and turn to coat. Refrigerate for 30 minutes.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.
3. Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Yield: 4 servings.
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