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MAIN DISHES- SEAFOOD- FISH:
French West Indian
Grilled Snapper with Caper Sauce
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French
West Indian Grilled Snapper with Caper Sauce |
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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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2 |
Preheat
grill. |
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3 |
To prepare
caper sauce: Place all ingredients in a blender
or food processor and process until smooth. |
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4 |
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 |
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Cooking Light |
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