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Recipe : Entry # 4641
Carol Kelley
Recipe Title
Grilled Snapper with Caper Sauce
Recipe Theme
Main Dishes
Central Alabama EC
1/3 cup lime juice
1 jalapeño pepper, seeded
3 garlic cloves, peeled
1 ¼ teaspoon fresh thyme leaves or ¼ teaspoon dried
1 teaspoon salt
1 teaspoon pepper
4 6-ounce red snapper fillets

3 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons water
2 teaspoons red wine vinegar
½ cup fresh cilantro leaves
1 shallot, peeled
1 tablespoon capers, drained
1 ½ teaspoon jalapeño pepper, seeded and chopped
1 garlic clove peeled and halved
¼ teaspoon pepper
In a small food processor, combine the first 6 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. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill fillets, covered, over medium 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.