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How fish is prepared on
the beaches of Guadeloupe...
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MARINADE: |
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¼ cup |
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fresh lime
juice |
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1 tsp |
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salt |
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1 tsp |
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fresh
chopped thyme (or ¼ tsp. dried) |
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1 tsp |
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black pepper |
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3 cloves |
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garlic,
chopped |
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1 medium |
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jalapeño
pepper, seeded and minced |
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Four
6-ounce |
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red snapper
fillets (or other firm white fish fillets
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CAPER
SAUCE: |
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2 Tbs |
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chopped
fresh cilantro |
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2 Tbs |
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fresh lime
juice |
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2 Tbs |
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water |
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2 Tbs |
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extra-virgin
olive oil |
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1 Tbs |
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capers |
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1 Tbs |
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red wine
vinegar |
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1½ tsp |
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minced fresh
jalapeño pepper, seeded |
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¼ tsp |
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salt |
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¼ tsp |
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freshly
ground black pepper |
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1 clove |
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garlic,
chopped |
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1 large |
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shallot,
chopped |
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1 |
To prepare marinade:
Place ingredients (except fish) in a blender; process
until smooth. Combine marinade and fish in large ziploc
bag; seal. Marinate in refrigerator 2 to 4 hours,
turning bag occasionally. |
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Preheat grill. |
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To prepare caper
sauce: Place all ingredients in a blender or food
processor and process until smooth. |
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Remove fish from
marinade, discard marinade. Place fish on grill rack
coated with cooking spray; grill 3 inches from heat
until fish flakes easily when tested with a fork. Serve
with caper sauce. |
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Servings: 4 |
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Yield: Serv. Size: 1
fillet + 2 Tbs. sauce |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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246 |
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% Daily Value |
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Total Fat
9.24g |
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14% |
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Saturated Fat 1.43g |
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7% |
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Cholesterol
62.90mg |
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21% |
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Sodium
914.12mg |
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38% |
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Potassium
1114.16mg |
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32% |
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Carbohydrates
2.8g |
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7% |
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Dietary Fiber 0.2g |
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2% |
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Protein
37.87g |
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76% |
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WW Points 6 |
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Recipe Source |
| Cooking
Light |