French West Indian Grilled Snapper with Caper Sauce

French West Indian Grilled Snapper with Caper Sauce
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon salt
  • 2 tablespoons water
  • Caper sauce:
  • 1 garlic clove, chopped
  • 1 ½ teaspoons minced Scotch bonnet or habanero pepper
  • 1 teaspoon salt
  • 3 garlic cloves, chopped
  • + 14 more ingredients
    • 1 teaspoon fresh or 1/4 teaspoon dried thyme
    • 4 (6-ounce) red snapper or other firm white fish fillets
    • 1 to 2 Scotch bonnet or habanero peppers, minced
    • 1 tablespoon capers
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped fresh cilantro
    • Marinade:
    • 1 large shallot, chopped
    • 1 tablespoon red wine vinegar
    • Cooking spray
    • 2 tablespoons fresh lime juice
    • ¼ cup fresh lime juice
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon black pepper

To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally. Prepare grill. To prepare caper sauce, place cilantro and next 10 ingredients (cilant...

View full recipe at My Recipes

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