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Grilled Snapper with Lime-Caper Sauce

Nora Bailey (Adapted from Cooking Light)
  • 4 snapper, trigger or grouper fillets
  • 1/4 cup fresh lime juice
  • 1/4 tsp. dried thyme or 1 tsp. fresh thyme
  • 3 cloves garlic (minced)
  • 0-2 chilli peppers (mild to medium)

Marinate fish with lime juice, thyme, garlic, and peppers for up to 4 hours. Turn fish occasionally. Grill fish 3-5 minutes per side until fish flakes with fork. Serve with Caper Sauce.

Lime-Caper Sauce:

  • 2 T fresh cilantro
  • 2 T. fresh lime juice
  • 2 T. water
  • 2 T. olive oil
  • 1 T. capers
  • 1 T. white wine or champagne vinegar
  • 1 tsp. chilli peppers (mild to medium)
  • 1 clove garlic
  • 1 lg shallot
  • Salt & pepper to taste

Combine all sauce ingredients in blender or food processor and process until smooth. Serve at room temperature over grilled fish. Serves 4.

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