Thursday, February 21, 2008

Caribbean Grilled Snapper with Caper Sauce

1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon fresh or 1/4 teaspoon dried thyme
1 teaspoon black pepper
3 garlic cloves, chopped
1 to 2 Scotch bonnet or habanero peppers, minced
4 (6-ounce) red snapper or other firm white fish fillets

Caper sauce:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon water
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 tablespoon red wine vinegar
1 1/2 teaspoons minced Scotch bonnet or habanero pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, chopped
1 large shallot, chopped
Cooking spray

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 (cilantro through shallot) in a blender or food processor; process until smooth.

Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.

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