Buccaneer Snapper

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. From "Catsrecipes Y-Group"

Ingredients

• 2 pounds snapper with skin intact
• ½ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ⅓ cup extra virgin olive oil
• ¼ cup fresh lime juice
• 2 thyme sprigs
• ⅛ teaspoon dry mustard

Sauce

• 2 medium onions finely chopped
• 2 shallots finely chopped
• ½ medium red bell pepper seeded and diced
• 1 medium tomato peeled seeded and chopped
• ⅔ cup fresh lime juice
• 3 tablespoons olive oil
• ⅛ teaspoon cayenne pepper
• ¼ teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

1. Season fish with salt and pepper then place in a large dish.
2. Combine oil, lime juice, thyme and dry mustard then pour over the fish.
3. Cover and refrigerate for 1 hour turning once.
4. Prepare a charcoal grill.
5. When the coals burn with a dusty glow lightly oil the grill.
6. Arrange the fillets skin side down on the grill and cook for 3 minutes.
7. Turn and cook for 3 minutes on the second side.
8. Serve with sauce.

Sauce

1. To make sauce combine all ingredients and allow to sit at least 15 minutes to blend flavors.

• "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group