• 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

 

 

• 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.

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