French West Indian Grilled Snapper with Caper Sauce

Name: French West Indian Grilled Snapper with Caper Sauce
Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Ingredients: Marinade:; ¼ cup fresh lime juice; 1 teaspoon salt; 1 teaspoon fresh or 1/4 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; 2 tablespoons water; 2 tablespoons extra-virgin olive oil; 1 tablespoon capers; 1 tablespoon red wine vinegar; 1 ½ teaspoons minced Scotch bonnet or habanero pepper; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1 garlic clove, chopped; 1 large shallot, chopped; Cooking spray

6 Ratings
5 Reviews

Here's how fish is served at the open-air cook shacks lining the beaches of Guadeloupe. The marinade features the four essential seasonings of the French West Indies: lime juice, garlic, fresh thyme, and Scotch bonnet chiles. This recipe calls for snapper, but any firm white fish will work. We left the seeds in the pepper, but you can omit them for a milder flavor. This is great with Rice and Pigeon Peas.

By Steven Raichlen

Recipe by Cooking Light May 2001

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Nutrition Info

Directions

Step 1
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.

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Step 2
Prepare grill.
Step 3
To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
Step 4
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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

246 calories; calories from fat 35%; fat 9.6g; saturated fat 1.5g; mono fat 5.5g; poly fat 1.6g; protein 35.4g; carbohydrates 2.8g; fiber 0.2g; cholesterol 63mg; iron 0.6mg; sodium 425mg; calcium 63mg.

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MarloM

03/30/2014

This was good. I did overcook the fish because put lid down on grill.mas others have said,.... The sauce made this.

KathrynNC

06/10/2013

I wish we were able to find the Scotch bonnet peppers, but we have a poor selection at our grocery store so used fresh jalapenos from the garden instead. Served with rice and grilled zucchini and squash. The sauce just drives it home. We will definitely make this again.

tara31

02/01/2011

Absolutely delicious as written - didn't change a thing! Served alongside Marinated Grilled Vegetables and Caribbean Black Bean Soup.

aeroncaskb

06/03/2009

This dish was good. I doubled the marinade and used 2-3 scotch bonnets. Topped the fish with fresh squeeze of lime and diced tomatoes just before serving. Light and flavorful!

aimeeh

06/03/2009

This had great flavor! I used Halibut because I couldn't get snapper. It was very light and the caper sauce had a great kick to it. I used 2 habenaros which made it good and spicy but if you don't like hot I would omit them or use 1 jalapeno. Served with asparagus and brown rice to soak up the sauce.

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