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Grilled Snapper with Caper Sauce

Fresh Snapper with Caper Sauce

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

 

 

Instructions

  • 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.
  • 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.
  • Meanwhile, combine sauce ingredients in a small food processor. Cover and process until blended. Serve with fish. Yield: 4 servings.

Editor’s Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition Facts:

1 fillet with 3 tablespoons sauce equals 272 calories, 12 g fat (2 g saturated fat), 60 mg cholesterol, 435 mg sodium, 5 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 fat.

Grilled Snapper with Caper Sauce published in Taste of Home August/September 2009, p

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